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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
The 22nd Food Innovation Asia Conference 2020 “Innovation for Future Food and Nutrition Security”
18-19 June 2020
The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
TABLE OF CONTENTS
Conference Program ...... i About Conference ...... viii Organizing Committee ...... ix Sciencetific Committee ...... ix Competition Committee ...... xi Opening Remark: FoSTAT President ...... xii Welcome Message: Thammasat University ...... xiii Welcome Message: Mahasarakham University ...... xiv Welcome Message: Ubon Ratchathani University ...... xv Keynote Speakers ...... 16 Keynote Speakers: Prof. Dr. Chris Elliott ...... 17 The global food supply system: the massive challenges (and opportunities) caused by COVID-19 ...... 17 Keynote Speakers: Prof. Dr. Weon-Sun Shin ...... 18 Future perspectives for active ageing ...... 18 Keynote Speakers: Assist. Prof. Dr. Takeshi Zendo ...... 19 Bacteriocin-producing lactic acid bacteria : their production, application and future research trend for food industry...... 19 Keynote Speakers: Prof. Dr. Tuantong Jutagate ...... 20 Biodiversity for food security: The Mekong fish perspective ...... 20 Division A ...... 21 Food Chemistry, Nutrition, and Analysis ...... 21 O5-AB ...... 22 Pepsinogens and pepsins from lizardfish (Saurida micropectoralis) stomach: Purification and some biochemical properties ...... 22 O15-AB ...... 23 Gelation of threadfin bream ( Nemipterus spp. ) surimi with various NaCl contents under high intensity ultrasound ...... 23 O57-AB ...... 24 Purification, Identification and Characterization of Antioxidant Peptides from Tilapia (Oreochromis niloticus) Protein Hydrolysate ...... 24 O104-AB ...... 26 Chemical and Functional Properties of Banana Flour (Kluai Namwa) at Different Ripening Stage ...... 26
The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O17-AP ...... 27 Separation and characterization of fat, protein and chitosan from Eri silkworm pupae (Philosamia ricini) ...... 27 O66-AP ...... 28 Antioxidant properties of mulberry leaf using ultrasound-assisted extraction ...... 28 O67-AP ...... 29 Effect of Extraction Conditions on Bioactive Compounds of Barley (Hordeum vulgare L.) and Sun Protection Factor (SPF) Determination of Barley-Virgin Oil Based Cosmetic Emulsion ...... 29 O51-AJ ...... 30 Effect of extraction solvent on the total phenolic content, carotenoid and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil ...... 30 O127-AJ ...... 31 Investigation of hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and by-products ...... 31 P4-AB...... 32 Classification of Residual Protease in Recovered Protein from Japanese Anchovy (Engraulis japonicus) Using Salt Water Treatment ...... 32 P9-AB...... 33 Influence of Ultrasound to the Activity and Conformational Changes of Purified Pepsin from the Stomach of Lizardfish (Saurida micropectoralis) ...... 33 P10-AB...... 34 Ultrasonic-assisted biodiesel production process from used cooking oil using lipase from Nile tilapia viscera ...... 34 P19-AB...... 35 Chemical and Antioxidative Changes of Beadless Barb during Fermentation of Fish Paste (Ka-pi- plaa) ...... 35 P20-AB...... 36 Effect of Steam Cooking on Polyphenolic Compounds and Antioxidant Capacities of Purple Sweet Potato and Purple Yam ...... 36 P43-AB...... 37 Antioxidant Activities and Mineral Contents of Protein Hydrolysates Derived from Skipjack Tuna Fish Bone ...... 37 P72-AB...... 38 Physicochemical and Hardness Properties of Rice-based Food Gel Using Different Brown Rice Cultivars ...... 38 P103-AB...... 39 Structural Changes of Surimi Added Ascorbic Acid and Hydrogen Peroxide ...... 39
The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P107-AB...... 40 Chemical and Cellular Antioxidant Activities of Corn Gluten Meal Hydrolysate ...... 40 P26-AP ...... 41 Studies on the optimum condition for the extraction of commercial dried Roselle ( Hibiscus sabdariffa) extract ...... 41 P42-AP ...... 42 Fuel Properties of Biodiesel Produced from the Used Cooking Oil Catalyzed by Nile Tilapia Viscera Lipase under Ultrasonication ...... 42 P60-AP ...... 43 Production of collagen hydrolysate from jellyfish using trypsin and alcalase with antioxidative activities in lipid emulsions system ...... 43 P63-AP ...... 44 Physical and Nutritional Qualities of Blenderized Diets from Natural Ingredients ...... 44 P71-AP ...... 45 Melanogenesis by peptide derived from bee pollen (Apis mellifera) in murine melanoma cells (B16F10) ...... 45 P74-AP ...... 46 Simultaneous determination of different forms of vitamin D in foods by liquid chromatography tandem mass spectrometry (LC-MS/MS) ...... 46 P76-AP ...... 47 Effect of Enzymatic Extraction Method on the Chemical Properties of Partially Defatted and Defatted Rice Bran Protein Hydrolysates ...... 47 P80-AP ...... 48 Nutritive values of indigenous plants in Kanchanaburi province ...... 48 P88-AP ...... 49 Effect of Pressure and Temperature on Fat Removal of Silkworm Pupae (Bombyx mori L.) by Supercritical Carbon Dioxide Extraction ...... 49 P126-AP ...... 50 Quality of Nipa Palm Syrup from Different Batches of Production ...... 50 P145-AP ...... 51 Yield, Morphology and Crystallinity of Cellulose from Soybean Hulls using Pressure Microwave- Assisted Extraction ...... 51 P59-AJ ...... 52 Investigation of hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and by-products ...... 52
The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
Division B ...... 53 Food Processing and Engineering ...... 53 O70-BB ...... 54 Subcritical ethanol extraction of oil from coconut meal ...... 54 O140-BB ...... 55 Production of D-tagatose from D-galactose by subcritical aqueous ethanol ...... 55 O53-BP...... 56 Optimization of Pectin Extraction from Green Mature Garcinia atroviridis Rind using Response Surface Methodology ...... 56 O81-BP...... 57 Optimization of hydrothermal technique for the production of nanocellulose from bamboo shoot shell ...... 57 O83-BP...... 58 Effects of High-Pressure Processing on Textural Properties of Threadfin Bream Surimi Gel ...... 58 O111-BP...... 59 Effect of Preparation Methods on β-Cyclodextrin Encapsulated Holy Basil (Ocimum Sanctum Linn) Essential Oil Properties ...... 59 O139-BP...... 60 Effects of Pasteurization and High Pressure Processing on Quality of Sweetened Condensed Rice- Cereal Milk ...... 60 P11-BB ...... 61 A mixture design approach on the texture of food gel bead made from tapioca flour, soy flour and cane sugar ...... 61 P62-BB ...... 62 Surface Modification to Reduce Deposition Flux of Spray Dried Noni (Morinda Citrofolia L.) Juice ...... 62 P77-BB ...... 63 Effect of spray drying conditions on microencapsulation of bioactive compounds extracted from cassava leaf ...... 63 P137-BB ...... 65 Acne gel production from pickled mango seed ...... 65 P13-BP ...... 66 The quality of Palm sap sugar powder producing by using a prototype drying machine ...... 66 P44-BP ...... 67 Physical and Chemical Properties of Arabica Coffee in Ywangan Township, Myanmar ...... 67
The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P125-BP ...... 68 Factors affecting yield of protein hydrolysate extracted from porcine placenta ...... 68 P128-BP ...... 69 Effect of oyster extract corn flour and sugar on rheological properties of oyster sauce ...... 69 P138-BP ...... 70 Non-Dairy Low Fat Ice Cream Produced from Germinated Tubtim Chumpare Rice ...... 70 P136-BJ ...... 71 Survivability of Lactobacillus acidophilus and quality attributes of puffed pounded-unripe rice supplemented with probiotics using a fluidized-bed coating method ...... 71 Division C ...... 72 Food Product Development, Sensory, and Consumer Research ...... 72 O22-CP...... 73 Development of silken tofu coagulated by glucono-delta-lactone for consumers with mastication and swallowing problems...... 73 O65-CP...... 74 Bread quality as affected by sorghum and breadfruit flours as wheat substitutes ...... 74 O99-CP...... 75 Effect of red jasmine brown rice flour on quality of gluten-free noodles ...... 75 O122-CP...... 76 Physicochemical and sensorial properties of date palm syrup made from premature fruit drop, fresh and dried date pulp ...... 76 P68-CB ...... 77 Development of Complete Balanced Nutrition Instant Diet for Dysphagia Patients with Various Rice Powder Concentrations ...... 77 P92-CB ...... 78 Effect of syrup concentration, pasteurized time, and pasteurized temperature on Longkong in syrup product and its shelf life ...... 78 P64-CP ...... 79 Stability of β-carotene Encapsulated in Plant-Based Emulsions: Impact of Nanofibrillated Cellulose Concentration ...... 79 P69-CP ...... 80 Rheological and physicochemical properties of ice cream fortified with freeze-dried mulberry powder ...... 80 P73-CP ...... 81 Effects of pineapple juice and commercial meat tenderizeron quality of beef jerky ...... 81
The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P84-CP ...... 82 Healthy Processed Cheese Analogue Product Concept Development and Sensory Evaluation of Prototype Product on Oil Replacement ...... 82 P90-CP ...... 83 Effect of sucralose substitution on moisture transfer and physicochemical characteristics of Marian plum leather...... 83 P106-CP ...... 84 Application House of Quality in Strawberry Topping Sauce ...... 84 P129-CP ...... 85 KJ method and Sensory Characterization of minced pork containing different fat content ...... 85 P132-CP ...... 86 Effect of Banana Flour Substitution on the Quality Characteristics of Gluten-Free Bread ...... 86 P134-CP ...... 87 Effect of Reducing Sodium Chloride and Phosphate in Thai Chicken Sausage (Kai-Yor) ...... 87 P21-CJ ...... 88 Product qualities and sensory evaluation of high protein snack bar incorporated with pea protein isolate ...... 88 P25-CJ ...... 89 Effect of Jerusalem artichoke (Helianthus tuberosus) powder on quality of glass noodles ...... 89 P28-CJ ...... 90 Production and quality evaluation of low GI waffle from whole wheat flour supplemented with RS IV and Sacred lotus stamen ...... 90 P41-CJ ...... 91 Effect of Partial Substitution of Riceberry Rice Flour on Rice Noodles Quality ...... 91 Division D ...... 92 Food Microbiology, Food Biotechnology, Fermentation ...... 92 O108-DB ...... 93 Development of innovative Amazake from Portuguese Chestnuts using controlled fermentation conditions ...... 93 O24-DP ...... 94 Bioinformatic Tools and in-vitro analysis for screening of potential Bacillus probiotic used as a food supplement ...... 94 O85-DP ...... 95 Chemical characterization and antibacterial activity against foodborne pathogens of biosurfactant from Aureobasidium melanogenum ...... 95
The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O98-DP ...... 96 Improved survival of Candida tropicalis TISTR 5922 Starter Culture with Difference Form ..... 96 O100-DP ...... 97 The effect of pineapple waste extracts on quality of probiotic yogurt ...... 97 O120-DP ...... 98 Effect of Saccharomyces Sp. No.9 on Physicochemical Characteristics of Aged Roselle Wine and Its Consumer Preference ...... 98 P27-DB...... 99 Fermentation of Haematococcus pluvialis in brewery wastewater for biomass production and nutrients removal...... 99 P119-DB...... 100 Development of an innovative fermented paste from green tomato to produce new foods with added nutritional value ...... 100 P49-DP ...... 101 in vitro Inhibitory impact of vapor phase – acetic acid, lactic acid and citric acid on Staphylococcus aureus isolated from fresh-cut jackfruit ...... 101 P101-DP ...... 102 Effect of basil seed mucilage on physicochemical and biological properties of probiotic yogurt ...... 102 P121-DP ...... 103 Antimicrobial Effects of Tannic Acids and Licorice Extract ...... 103 (Glycyrrhiza glabra L.) as a potential application for antimicrobial biodegradable film ...... 103 P143-DJ ...... 104 Evaluation of prebiotic potential of Spirogyra sp., Cladophora sp., Caulerpa lentillifera and Caulerpa corynephora...... 104 Division E ...... 105 Related Food Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food Policy, etc.) ...... 105 P75-EB ...... 106 Development of bioplastic active packaging to inhibit fungal growth in bakery product using cast- extrusion ...... 106 P141-EB ...... 107 Preparation of Specific Antibody-Conjugated Ferromagnetic Nanoparticles for the Detection of Campylobacter jejuni in Immunomagnetic Separation (IMS) System ...... 107 P18-EP ...... 108 Effect of Cereal Types on the Properties of Agar Based Edible Film ...... 108
The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P40-EP ...... 109 Effects of surfactant-modified cellulose nanocrystals on properties of soy protein-based composite film ...... 109 P82-EP ...... 110 Comparison of high pressure processing and thermal pasteurization to inactivate Escherichia coli O157:H7 in guava and coriander juices ...... 110 P86-EP ...... 111 Development of Colorimetric Film with Butterfly Pea (Clitoria ternatea L.) Extract for Application in Intelligent Packaging ...... 111 P87-EP ...... 112 Effects of Domestic Single Parcel Delivery on Integrity of Packaging System ...... 112 P95-EP ...... 113 Effect of Polybutylene Succinate Film Incorporated with Vanillin Against Escherichia coli and Staphylococcus aureus ...... 113 P97-EP ...... 114 Effects of pH on the Seal Strength, Physical, and Mechanical Properties of the Mung Bean (Vigna radiata) Protein Isolate Film ...... 114 P146-EP ...... 115 Determination of pH-dye Based Smart Label for Monitoring Seafood Product Quality ...... 115 P112-EJ ...... 116 Effective Microbial Disinfection in Food Industry with Hydroxyl Radical Fumigation ...... 116 List of Authors ...... 117 List of Reviewers ...... 121
The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
CONFERENCE PROGRAM
June 18, 2020
Session 1: Opening remark and Keynote Speeches MC: Dr. Nopparat Plucktaveesak Faculty of Science and Technology, Thammasat University Log in: 09.40-10.00
10.00 -10.15 Opening remark By Assistant Professor Dr. Anadi Nitithamyong President of Food Science and Technology Association of Thailand (FoSTAT) 10.15-10.30 Keynote speech 1: The global food supply system: the massive challenges (and opportunities) caused by COVID-19 By Professor Dr. Chris Elliott, The Institute for Global Food Security (IGFS) Queen's University Belfast, Northern Ireland 10.35-10.50 Keynote speech 2: Future perspectives for active ageing By Professor Dr. Weon-Sun Shin, Department of Food and Nutrition, College of Human Ecology, Hanyang University, Korea 10.55-11.10 Keynote speech 3: Bacteriocin-producing lactic acid bacteria: their production, application and future research trend for food industry By Assistant Professor Dr. Takeshi Zendo, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Japan
11.15-11.30 Keynote speech 4: Biodiversity for food security: The mekong fish perspective By Professor Dr. Tuantong Jutagate, Ubon Ratchathani University, Thailand
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
June 18, 2020
Session 2: Oral presentation of Division A (Food Chemistry, Nutrition, and Analysis) Chair: Asst. Prof. Dr. Utai Klinkesorn, Kasetsart University Co-Chair: Assoc. Prof. Dr. Sirithon Siriamornpun, Mahasarahkham University Log in: 12.50-13.00
13.00-13.05 Session introduction 13.05–13.15 O5-AB: Pepsinogens and pepsins from lizardfish (Saurida micropectoralis) stomach: Purification and some biochemical properties By Sakonwat Kuepethkaew, Thaksin University 13.15-13.25 O15-AB: Gelation of threadfin bream (Nemipterus spp.) surimi with various NaCl contents under high intensity ultrasound By Ling Tang, Suranaree University of Technology 13.25-13.35 O57-AB: Purification, identification and characterization of antioxidant peptides from tilapia (Oreochromis niloticus) protein hydrolysate By Xiaogang Zhang, Suranaree University of Technology 13.35-13.45 O66-AP: Antioxidant properties of mulberry leaf using ultrasound-assisted extraction By Supasit Insang, Chulalongkorn University 13.45-13.55 O104-AB: Chemical and functional properties of banana flour (Kluai Namwa) at different ripening stage By Nur-asikin Masaesa-I, Prince of Songkla University 13.55-14.05 O127-AJ: Investigation of hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and by-products By Chawin Paosila, Kasetsart University 14.05-14.15 O67-AP: Effect of extraction conditions on bioactive compounds of barley (Hordeum vulgare L.) and sun protection factor (SPF) determination of barley- virgin oil based cosmetic emulsion By Pongsakorn Vithayanon, Assumption University 14.15-14.25 O17-AP: Separation and characterization of fat, protein and chitosan from Eri silkworm pupae (Philosamia ricini) By Thanapon Pattanasatian, King Mongkut's University of Technology Thonburi 14.25-14.35 O51-AJ: Effect of extraction solvent on the total phenolic content, carotenoid and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil By Izzreen Ishak, National University of Malaysia
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
June 18, 2020
Session 3: Oral presentation of Division B (Food Processing and Engineering) Chair: Dr. Jatuporn Aroonkamonsri, Rajamangala University of Technology Tawan-ok Co-Chair: Dr. Krittiya Khuenpet, Thammasat University Log in: 14.20-14.30
14.30-14.35 Session introduction 14.35-14.45 OB111: Effect of preparation methods on β-cyclodextrin encapsulated holy basil (Ocimum Sanctum Linn.) essential oil properties By Wantanee Noichinda, Chulalongkorn University 14.45-14.55 OB53: Optimization of pectin extraction from green mature Garcinia atroviridis rind using response surface methodology By Gerry Renaldi, Prince of Songkla University 14.55-15.05 OB70: Subcritical ethanol extraction of oil from coconut mealBby Thussanee Plangklang, Silpakorn University 15.05-15.15 OB140: Production of D-tagatose from D-galactose by subcritical aqueous ethanol By Neeranuch Milasing, Silpakorn University 15.15-15.25 OB81: Optimization of hydrothermal technique for the production of nanocellulose from bamboo shoot shell By Kanjana Manamoongmongkol, King Mongkut’s Institute of Technology Ladkrabang 15.25-15.35 OB83: Effects of high-pressure processing on textural properties of threadfin bream surimi gel By Boodasayapuk Buasakchai, Thammasat University 15.35-15.45 OB139: Effects of pasteurization and high pressure processing on quality of sweetened condensed rice-cereal milk By Rawiporn Polpued, Thammasat University
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
June 19, 2020
Session 6: Oral Competition Chair: Assoc.Prof. Dr. Jirawat Yongsawatdigul, Suranaree University of Technology Co-Chair: : Asst. Prof. Dr Wiriya Onsa-ard, Ubon RatchathanUniversity Dr. Teerarat Likitwattanasade, Mahidol University Log in: 8.50-9.00
09.00-09.05 Session introduction 09.05-09.15 OC22: Development of silken tofu coagulated by glucono-delta-lactone for consumers with mastication and swallowing problems By Thanakorn Wongprasert, Chulalongkorn University 09.20-09.30 OD85: Chemical characterization and antibacterial activity against foodborne pathogens of biosurfactant from Aureobasidium melanogenum By Vipawan Jandee, Thammasat University 09.35-09.45 OA51: Effect of extraction solvent on the total phenolic content, carotenoid and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil By Izzreen Ishak, National University of Malaysia 09.50-10.00 OC122: Comparison of date palm syrup made from premature fruit drop, fresh and dried date pulp By Kittanan Burapalit, Assumption University 10.05 -10.15 OD24: Bioinformatic tools and in-vitro analysis for screening of potential Bacillus probiotic used as a food supplement By Gauri Khullar, Chulalongkorn University 15.05-15.20 ORAL and POSTER Awards PRESENTATION
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
June 19, 2020
Session 7: Poster Competition Chair: Asst. Prof. Dr. Orn-in Prachaiyo, Naresuan University Co-Chair: Asst. Prof. Dr. Panchaporn Tadpitchayangkun Promchote, Ubon Ratchatani Univeristy Log in: 10.20-10.30
10.30-10.35 Session introduction P9-AB: Influence of ultrasound to the activity and conformational changes 10.35-10.45 of purified pepsin from the stomach of lizardfish (Sauridamicropectoralis) By Acting Sub Lt. Sakonwat- Kuepethkaew, Thaksin University 10.50-11.00 P75-EB: Development of bioplastic active packaging to inhibit fungal growth in bakery product using cast-extrusion By Ms. Atcharawan Srisa, Kasetsart University
11.05-11.15 P95-EP: Effect of Polybutylene succinate film incorporated with vanillin against Escherichia coli and Staphylococcus aureus By Ms. Natticha Leaktong, Kasetsart University 11.20-11.30 P141-EB: Preparation of specific antibody-conjugated ferromagnetic nanoparticles for the detection of Campylobacter jejuni in immunomagnetic separation (IMS) system By Mr. Pattarapong Wenbap, King Mongkut's University of Technology Thonburi 15.05-15.20 ORAL and POSTER Awards PRESENTATION
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
June 19, 2020
Session 4: Oral presentation of Division C (Food Product Development, Sensory, and Consumer Research) Chair: Dr. Aussama Soontrunnarudrungsri, Kasetsart University Co-Chair: Asst. Prof. Dr. Manatchaya Sungsri-in, Mahasarakham University Log in: 12.50-13.00
13.00-13.05 Session introduction 13.05-13.15 OC65: Bread quality as affected by sorghum and breadfruit flours as wheat substitutes By Fahrunnisa Adzqia, Kasetsart University 13.15-13.25 OC99: Effect of red jasmine brown rice flour on quality of gluten-free noodles By: Patomporn Waewkum, Ubon Ratchathani University 13.25-13.35 OC22: Development of silken tofu coagulated by glucono-delta-lactone for consumers with mastication and swallowing problems By: Thanakorn Wongprasert, Chulalongkorn University 13.35-13.45 OC122: Comparison of date palm syrup made from premature fruit drop, fresh and dried date pulp By Kittanan Burapalit, Assumption University
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
June 19, 2020
Session 5: Oral presentation of Division D (Food Microbiology, Food Biotechnology, Fermentation) Chair: Assoc. Prof. Dr. Pravate Tuitemwong, King Mongkut's University of Technology Thonburi Co-Chair: Asst. Prof. Dr. Awanwee Petchkongkaew, Thammasat University Log in: 13.50-14.00
14.00-14.05 Session introduction 14.05-14.15 OD24: Bioinformatic tools and in-vitro analysis for screening of potential Bacillus probiotic used as a food supplement By Gauri Khullar, Chulalongkorn University 14.15-14.25 OD100: The effect of pineapple waste extracts on quality of probiotic yogurt By Sreymom Hun, Mae Fah Luang University 14.25-14.35 OD120: Effect of Saccharomyces sp. No.9 on physicochemical characteristics of aged roselle wine and its consumer preference By Kotchakorn Sereephantwong, Assumption University 14.35-14.45 OD108: Development of innovative amazake from Portuguese chestnuts using controlled fermentation conditions By Marisa Santos, Universidade de Lisboa 14.45-14.55 OD98: Improved survival of Candida tropicalis TISTR 5922 starter culture with difference form By Natwaran Nukrohwad, Prince of Songkla University 14.55-15.05 OD85: Chemical characterization and antibacterial activity against foodborne pathogens of biosurfactant from Aureobasidium melanogenum By Vipawan Jandee, Thammasat University 15.05-15.20 ORAL and POSTER Awards PRESENTATION
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
ABOUT CONFERENCE
The conference will provide opportunity to meet and share experiences as well as strengthen networking among international food scientists and scientists in related fields from academia, government and food industries. The objective is to highlight significant developments in research and innovations in food science and technology with an emphasis on innovative ASEAN food research towards the World. The conference will feature a series of presentations and discussions in plenary, concurrent and poster sessions, informal gatherings, competitions and exhibitions.
Division (A) Food Chemistry, Nutrition, and Analysis Division (B) Food Processing and Engineering Division (C) Food Product Development, Sensory, and Consumer Research Division (D) Food Microbiology, Food Biotechnology, Fermentation Division (E) Related Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food Policy, etc.) Division (F) Industrial session
Organisers: Food Science and Technology Association of Thailand (FoSTAT) Agro-Industry Academic Council Association (AIAC) Mahasarakham University Thammasat University Ubon Ratchathani University AOAC Thailand Section
Support By: Informa markets The Federation of the Institute of Food Science and Technology in ASEAN (FIFSTA)
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
ORGANIZING COMMITTEE 1. Assistant Professor Dr. Anadi Nitithamyong (Chair) Thailand 2. Associate Professor Dr. Anuvat Jangchud (Vice Chair) Thailand 3. Ms. U-sarat Bunnag (Committee) Thailand 4. Associate Professor Dr. Saiwarun Chaiwanichsiri (Committee) Thailand 5. Associate Professor Dr. Warangkana Sompongse (Committee) Thailand 6. Dr. Narintorn Boonbrahm (Committee) Thailand 7. Associate Professor Dr. Anuchita Moongngarm (Committee) Thailand 8. Assistant Professor Dr. Manatchaya Sangsriin (Committee) Thailand 9. Associate Professor Dr.Wirote Youravong (Committee) Thailand 10. Assistant Professor Dr.Mutita Meenune (Committee) Thailand 11. Assistant Professor Dr.Suched Samuhasaneeto (Committee) Thailand 12. Ms.Tin Swe Aye (Committee) Republic of the Union of Myanmar 13. Professor Dr. Umar Santoso (Committee) Republic of Indonesia 14. Ms. Viengxay Vansilalom (Committee) Lao People's Democratic Republic 15. Dr. Yew Ming Koh (Committee) Malaysia 16. Dr. Lotis Francisco (Committee) Republic of the Philippines 17. Mr. Richard Khaw (Committee) Republic of Singapore 18. Dr. Luu Dzuan (Committee) Socialist Republic of Vietnam 19. Mr. Kong Thong (Committee) Kingdom of Cambodia 20. Ms. Shisa Wiboonchat (Committee) Thailand
SCIENCETIFIC COMMITTEE Associate Professor Dr. Saiwarun Chaiwanichsiri (Chair) Associate Professor Dr. Jirawat Yongsawatdigul (Vice Chair) Assistant Professor Dr. Bootsrapa Leelawat Assistant Professor Dr. Duljira Sukboonyasatit Assistant Professor Dr. Suched Samuhasaneetoo Dr. Chutima Thongkaew Associate Professor Dr. Suntaree Suwonsichon (Secretary) Assistant Professor Dr. Kitipong Assatarakul (Assistant Secretary)
FIAC Scientific Division (A) Food Chemistry, Nutrition and Analysis • Assistant Professor Dr. Utai Klinkesorn (Chair) • Associate Professor Dr. Sirithorn Siriamornpun (Vice Chair) • Assistant Professor Dr. Tatdao Paseephol (Vice Chair) • Associate Professor Dr. Saroat Rawdkuen • Assistant Professor Dr. Suched Samuhasaneetoo • Assistant Professor Dr. Uthaiwan Suttisansanee • Assistant Professor Dr. Kriskamol Na Jom
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
(B) Food Processing and Engineering • Dr. Jatuporn Aroonkamonsri (Chair) • Dr. Krittiya Khuenpet (Vice Chair) • Associate Professor Dr. Jirarat Anuntagool • Associate Professor Dr. Weerachet Jittanit • Assistant Professor Dr. Wiriya Onsa-ard
(C) Food Product Development, Sensory, and Consumer Research • Dr. Aussama Soontrunnrudrungsri (Chair) • Assistant Professor Dr. Manatchaya Sangsri-in (Vice Chair) • Associate Professor Dr. Hathairat Rimkeeree • Assistant Professor Dr. Parinda Penroj • Assistant Professor Dr. Varapha Kongpensook • Assistant Professor Dr. Siwat Thaiudom
(D) Food Microbiology, Food Biotechnology, Fermentation • Associate Professor Dr. Pravate Tuitemwong (Chair) • Assistant Professor Dr. Awanwee Petchkongkaew (Vice Chair) • Professor Dr. Sirirat Rengpipat • Associate Professor Dr. Worapot Suntornsuk • Assistant Professor Dr. Warapa Mahakarnchanakul • Assistant Professor Dr. Nujarin Jongruja • Dr. Wiboonkiet Moleeratanond
(E) Related Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food Policy, etc.) • Associate Professor Dr. Adisorn Swetwiwathana (Chair) • Miss Kingkan Pongtong (Vice Chair) • Assistant Professor Dr. Pairote Wongputtisin • Assistant Professor Dr. Aphacha Jindaprasert • Dr. Umarphorn Chadseesuwan • Dr. Sarisa Suriyarak
(F) Industrial session • Assitant Professor Dr. Weerawatee Utto (Chair) • Assitant Professor Dr. Ekasit Onsa-ard (Vice Chair) • Professor Dr. Sakamon Devahastin • Assitant Professor Dr. Pisit Dhamvithee
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
COMPETITION COMMITTEE (1) Poster Presentation Competition Commitee • Assistant Professor Dr. Ornin Prachaiyo (Chair) • Associate Professor Dr. Wannee Jirapakku • Assistant Professor Dr. Parinda Penroj • Assistant Professor Dr. Phisut Naknean • Assistant Professor Dr. Samak Rakmae • Assistant Professor Dr. Supawan Thawornchinsombut • Dr. Sarisa Suriyarak • Assistant Professor Dr. Panchaporn Promchote (Secretary) • Assistant Professor Dr. Wachirapan Boonyaputthipong (Assistant Secretary)
(2) Oral Presentation Competition Committee • Associate Professor Dr. Jirawat Yongsawatdigul (Chair) • Associate Professor Dr. Nantawan Therdthai • Associate Professor Dr. Jirarat Anuntagool • Assistant Professor Dr. Kitaya Vongkamjan • Dr. Magnus Bergvist • Dr. Teerarat Likitwattanasade (Secretary) • Assistant Professor Dr. Wiriya Onsa-ard (Assistant Secretary)
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
OPENING REMARK: FOSTAT PRESIDENT
Asst. Prof. Dr. Anadi Nitithamyong
President of Food Science and Technology Association of Thailand (FoSTAT)
Distinguished speakers, FIAC 2020 committees, colleagues, ladies and gentlemen.
On behalf of the Food Science and Technology Association of Thailand or FoSTAT, I am pleased to welcome you to the Food Innovation Asia Conference 2020. The conference and competition programs will be convened during 18-19 June 2020.
At this time of the COVID-19 pandemic, the Organizing Committees have decided to go on with the new format of the conference this year. In order to ensure the safety of all speakers and participants as well as to conform with the social distancing policy of the Government, here we are today for the first online Food Innovation Asia Conference.
FoSTAT is very proud to, once again, help organize the Food Innovation Asia Conference 2020. This year, FoSTAT collaborates with the Agro-Industry Academic Committee (AIAC), Mahasarakham University, Thammasat University, Ubon Ratchathani University, AOAC Thailand and the Federation of the Institute of Food Science and Technology in ASEAN (FIFSTA) to organize the scientific events where there will be numerous technical paper presentations along with oral and poster presentation competition for graduate students.
I wish to thank Informa Markets - Thailand who has been one of the key partners in supporting our activities. We are certain that this year will be another successful year bringing all science, technology, and innovation to the food industry. I wish all the success of Food Innovation Asia Conference in many years to come.
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WELCOME MESSAGE: THAMMASAT UNIVERSITY
Assist. Prof. Dr. Nuttanont Hongwarittorrn
Dean, Faculty of Science and Technology, Thammasat University, THAILAND
Greeting to …
On behalf of the Faculty of Science and Technology, Thammasat University, I am honored to invite you to the Food Innovation Asia Conference (FIAC) 2020 with the theme “Innovation for Future Food and Nutrition Security”. Under the situation of the COVID-19 pandemic, this conference turns to a virtual platform linking together researchers, experts, academics, students, and professionals from all over the world to present research findings, exchange ideas, as well as discover new opportunities and broaden their knowledge in various aspects of sciences and technologies.
With the variety of interesting topics to be discussed and expertise of local and international scholars presenting and participating in the conference, I sincerely hope that this conference will prove a productive platform and provide positive impact on our scientific temper and research.
Please enjoy networking and thank you for your participation.
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WELCOME MESSAGE: MAHASARAKHAM UNIVERSITY
Assoc. Prof. Dr. Anuchita Moongngarm
Dean, Faculty of Technology, Mahasarakham University, THAILAND
Dear Colleagues and Conference Participants I am honoured and delighted to warmly welcome you to the Food Innovation Asia Conference (FIAC) 2020.
FIAC is one of the largest international conferences in Asia for researchers, scientists, professors, and students in the field of food science and technology, nutrition, and other related fields. In this year’s conference, we have adopted the theme “Innovation for Future Food and Nutrition Security” which is going to be held during 18-20 June 2020. In the beginning, we intended to hold the conference in Bangkok, Thailand. Unfortunately, due to the spread of COVID-19 around the world, the organising committee has decided to change the conference to the virtual conference. However, the conference program still includes keynote lectures by prominent speakers, oral and poster presentations. I am extremely happy that our conference has been designed to offer a comprehensive range of sessions such as Food chemistry and analysis, Food microorganism, Innovation in food technology, Nutrition, and other related fields. The conference still offers opportunities to exchange scientific ideas and create networks between people from several organizations as well as between young scientists and professionals. I also wish you have a good time and opportunity to connect with experts from the scientific and entrepreneur community through their lectures and presentations.
I do hope the conference will be of professional and personal benefits to all of us as we proceed with our innovation work towards a future food and nutrition that is sustainable and capable of providing food and nutrition security for all.
On behalf of the Faculty of Technology, Mahasarakham University, I would like to thank the Food Science and Technology Association of Thailand (FoSTAT) for inviting us to co-organize the FIAC 2020, together with Thammasat University and Ubon Ratchathani University. We apologize for any inconvenience. I wish to all of us fruitful discussions, interesting findings, and networking opportunities.
Thank you
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
WELCOME MESSAGE: UBON RATCHATHANI UNIVERSITY
Dr. Narintorn Boonbrahm
Dean, Faculty of Agriculture, Ubon Ratchathani University, THAILAND
Warmly Greeting to Chairman of the Food Science and Technology Association Thailand, Colleagues, All conference participants
As a co-host, it is my pleasure to welcome food scientists, technologists, researchers, academicians, officials, and business delegates from all over Asia to attend the Food Innovation Asia Conference 2020 (FIAC2020) held on 18th-19th June, 2020, Bangkok, Thailand. The FIAC2020 purposely is to make the venue for sharing research insights as well as cutting edge technologies in food and agro- industry. The conference participants also can make and strengthen networks for future collaborations. In 2020, the conference emphasizes on innovations and equally important related aspects including biodiversity for ensuring food and nutrition securities which are inseparable fundamentals for global development.
At present, the world has been tested by our mother nature to encounter inevitable difficulties emerged with the COVID-19 pandemic situations. The securities in food supplies and their nutritional values recently have gained immense interests from all international communities in order to make their supplies sufficiently available for their own members. These interests have monumental impacts which could be carried on for a certain period until the pandemic medically becomes subsided. Under our recent global situation, food technology and its related disciplines have been proven their essences and importance as foundations of human wellness and livelihoods.
Faculty of Agriculture, Ubon Ratchathani University has operated undergraduate, master and doctoral degrees in Food Technology since 1997. Our academic staff have undertaken a range of processed food product research with focuses on improving commercialized opportunities for indigenous and local foods. Our university is situated in the lower part of the Northeast region sharing natural borders with Laos and Cambodia or known as Mekhong sub-region. Please do visit us and make future food and agro-industry research and development collaborations.
On behalf of Faculty of Agriculture, Ubon Ratchathani University, I would like to thank you Food Science and Technology Association Thailand as well as other two co-hosts Thammasat University and Mahasarakam University for inviting our university to join one of the great international food technology conferences. Our faculty staff and I wish the FIAC2020 conference successful, and our conference hosts and participants to have great health.
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
KEYNOTE SPEAKERS
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
KEYNOTE SPEAKERS: PROF. DR. CHRIS ELLIOTT
The global food supply system: the massive challenges (and opportunities) caused by COVID-19
Prof. Dr. Chris Elliott
Institute for Global Food Security, Queen’s University, Belfast, UK
ABSTRACT: The range of issues facing our global food supply system are enormous. Among these the impact of climate change, pollution and water shortages are the most pressing. How we produce enough food in a sustainable way was already considered one of the planet’s biggest issues before the onset of the coronavirus pandemic. In the short term this new threat has wreaked havoc in terms of fragmenting supply chains, labour issues and the safety and provenance of what we eat. The pandemic has brought about massive changes in terms of what we eat and how we purchase our food. These changes are likely to be very long lasting. The impact of a poor diet, particularly in terms of those who suffer metabolic diseases has been shown by the death toll caused by this population by COVID-19.
Yet with crisis comes opportunities, opportunities to make our food system more sustainable, more transparent and safer. We live in the era of the 4th industrial revolution where digital technologies coupled to scientific innovations can deliver massive advances in terms of our food system. This keynote lecture will outline a number of these opportunities.
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KEYNOTE SPEAKERS: PROF. DR. WEON-SUN SHIN
Future perspectives for active ageing
Prof. Dr. Weon-Sun Shin
Department of Food and Nutrition College of Human Ecology, Hanyang University, Korea
ABSTRACT: Global population continues to age due to falling birth rate, rising life expectancy, and the ageing of the baby boomers. The surge in elderly single person households are forcing seniors’ life, expecting growth of 130% over 2010-2030. In a few years, baby boomers are entering into elderly age that want to remain highly active based on holistic and wellness trends. This new senior generation in a super-aged society will be characterized by having the economic means to enjoy themselves through consumption of goods, value-added foods, participation in entertainment and engagement in cultural activities. WHO defines healthy age as the process of developing and maintaining the functional ability that enables wellbeing in older age. In the process of ageing, there are obvious functional decline (mobility, eyesight, oral health, GI health and cognitive function) as important determinants of food consumption. Living independency of the elderly with a good health condition pays less socio-economic cost, suggesting that the well-designed meal plan should be considered. To prevent undernutrition and functional decline in ageing, eating capabilities including oral health (chewing & swallowing) and gastro-intestinal functions should be concerned. Taking this into account, sustaining the elderly active and healthy is the key agenda in super-aged society, whose success requires a multidisciplinary approach that should be based mainly on prevention.
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
KEYNOTE SPEAKERS: ASSIST. PROF. DR. TAKESHI ZENDO
Bacteriocin-producing lactic acid bacteria : their production, application and future research trend for food industry
Assist. Prof. Dr. Takeshi Zendo
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Japan
ABSTRACT: A wide variety of bacteria including lactic acid bacteria (LAB) have been found to produce ribosomally synthesized antibacterial peptides, bacteriocins. LAB bacteriocins inhibit the growth of Gram-positive bacteria and are thought to contribute to preservation of fermented foods. LAB bacteriocins generally exert antibacterial activity through quick action on bactetrial cell membrane and can be degraded easily by intestinal digestive enzymes without leaving residues to the environment, which lets them considered as safe antimicrobial agents. In particular, nisin A, the most representative bacteriocin produced by some strains of Lactococcus lactis, has been utilized as a food preservative in more than 50 countries. Based on its safety, we have also developed various applications of nisin A including non-food applications such as oral care agents. For further extensive applications of LAB bacteriocins, we are screening new LAB isolates for novel bacteriocin production. We developed a rapid screening system to evaluate bacteriocins, enabled us to discover various novel LAB bacteriocins such as lacticin Q and lactocyclicin Q. In addition, some LAB strains isolated from Thai fermented products were found to produce novel bacteriocins. Especially, Enterococcus faecium NKR-5-3 isolated from Pla-ra were found to produce five bacteriocin peptides, one of which was identified as a novel circular bacteriocin termed enterocin NKR-5-3B. Various bacteriocins and bacteriocin-producing LAB strains allow us to select suitable ones as safe preservatives and antimicrobial starter cultures, respectively, according to their characteristics to satisfy our varied purposes.
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
KEYNOTE SPEAKERS: PROF. DR. TUANTONG JUTAGATE
Biodiversity for food security: The Mekong fish perspective
Prof. Dr. Tuantong Jutagate
Fisheries Program, Faculty of Agriculture Ubon Ratcathani University
ABSTRACT: Fish diversity in the Mekong River is unrivaled to elsewhere and maintained by the ecosystem complexity in the river basin. There are more than 850 fish species taxonomically recorded and comprised from the dwarfs, which the matured sizes are less than 4 cm, to the giants such as Mekong giant catfish, whom the size can be over 300 cm. The Mekong River is also the home of the world’s largest inland fishery. It is estimated that about 1.2 million tons of fishes are exploited each year and, hence, the consumption of freshwater fishes of the Mekong’s people is ranked top of the world. Not only the protein that these fishes provide but also the minerals and trace elements that the Mekong’s people can take from them and used to combat malnutrition. Numbers of local wisdom on preserving fish such as drying, salting, and smoking have been developed to prevent spoilage since the ancient time. Moreover, the modern preserving and processing are also applied for fish preservation. Sustaining the fish diversity and fishery are challenged in the Mekong nowadays due to multiple pressures and, inevitably consequent to the food fishes. Collaboration between the “fish” and “food” scientists is crucially urgent to secure the aquatic biodiversity integrity as well as the wellbeing and food security of the Mekong people.
Keywords: fishery, protein, preserving fish
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
DIVISION A Food Chemistry, Nutrition, and Analysis
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O5-AB Pepsinogens and pepsins from lizardfish (Saurida micropectoralis) stomach: Purification and some biochemical properties
Sakonwat Kuepethkaew1, Srinivasan Damodaran2, Hideki Kishimura3 and Sappasith Klomklao 4*
1 Biotechnology Program, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung, 93210, Thailand
2 Department of Food Science, University of Wisconsin-Madison, Madison, WI, 53706, USA
3 Laboratory of Marine Chemical Resource Development, Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, 041-8611, Japan
4 Department of Food Science and Technology, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung, 93210, Thailand
*Tel.:+66 7469 3996, E-mail: [email protected]
ABSTRACT: One major pepsinogen, PG-I, and two minor pepsinogens, PG-II and PG-III, were purified from the stomach of lizardfish (Saurida micropectoralis) by ammonium sulfate precipitation and chromatographic separation on CM-Cellulose and Sephadex G-75. Based on the Native-PAGE and zymography, three purified PGs showed a single band with pepsin (P) activity. The molecular weights (MW) of the three purified PGs were 38 kDa (PG-I) and 36.5 kDa (PG-II and PG-III) as determined by SDS-PAGE. PG-I till PG-III converted into the corresponding pepsins at pH 2.0 with MWs of 32 kDa (P-I), 31 kDa (P-II), and 30 kDa (P-III). Optimum pHs of the three enzymes were 2.0-3.5, and optimum temperatures were 40-50oC, using hemoglobin as substrate. All three pepsins were strongly inhibited by pepstatin A, whist partially inhibited by ethylenediaminetetraacetic acid. Divalent cations (CaCl2, CoCl2, CuCl2, FeCl2, and MnCl2) showed slightly stimulated; however, ATP had no impact on pepsins activities. From the Lineweaver-Burk double reciprocal plots, the kinetic constants of Km and Kcat of three pepsins (P-I, P-II, and P-III) for hemoglobin were calculated as 107.64 µM, 32.68 s-1; 252.65 µM, 27.30 s-1 and 276.61 µM, 18.30 s-1, respectively. The N- terminal amino acid sequence of 15 residues of three PG isoforms had high homology to those of other fish PGs.
Keyword: Purification, Biochemical properties, Lizardfish, Stomach, Pepsin
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O15-AB Gelation of threadfin bream (Nemipterus spp.) surimi with various NaCl contents under high intensity ultrasound
Ling Tang, Jirawat Yongsawatdigul*
School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
* Tel.: +66 4422 4359, E-mail: [email protected]
ABSTRACT: To meet consumers’ demand of sodium reduction in food, production of low/ reduced- salt surimi gel has been explored. Effects of high intensity ultrasound ( HIU) treatments ( ultrasonic intensity of 10.01, 13.28 and 16.45 W/cm2, 30 min) on gelation of threadfin bream (Nemipterus spp.) surimi with various NaCl contents (0.5, 1 and 2% NaCl) were investigated. Salt-soluble protein (SSP) content of surimi paste at 0.5% NaCl increased with increasing ultrasonic intensity (p<0.05), while a decrease in SSP content at 1 and 2% NaCl was observed at higher intensity ( 16. 45 W/ cm2) . Surface hydrophobicity of surimi pastes at 3 studied NaCl contents increased after HIU treatments, accompanied by a decrease in Ca2+ - ATPase activity, indicating greater protein unfolding and conformational changes induced by HIU. Textural properties and color of surimi gels at 0.5% NaCl were improved with increasing ultrasonic intensity (p<0.05). However, HIU treatments resulted in inferior gels at 1 and 2% NaCl, suggesting that an excessive denaturation of protein was likely to occur at higher NaCl contents (1 and 2% NaCl). Trichloroacetic acid (TCA)-soluble oligopeptide content of surimi gels slightly increased after HIU treatments, i m p l y i n g proteolysis under HIU. Fourier transform infrared ( FT- IR) spectroscopy showed that α- helix content of surimi gels decreased with an increase in ultrasonic intensity and NaCl content, confirming that HIU treatments induced protein unfolding to a greater extent and a more pronounced effect was observed at higher NaCl content. The results suggested that low-salt surimi gel could possibly be produced using HIU technology.
Keywords: Gelation; High intensity ultrasound; NaCl; Threadfin bream surimi
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O57-AB Purification, Identification and Characterization of Antioxidant Peptides from Tilapia (Oreochromis niloticus) Protein Hydrolysate
Xiaogang Zhang1, Parinya Noisa2, Jirawat Yongsawatdigul1*
1School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology 111 University Avenue, Nakhon Ratchasima 30000, Thailand
2 School of Biotechnology, Institute of Agricultural Technology, Suranaree University of Technology 111 University Avenue, Nakhon Ratchasima 30000, Thailand
*Tel.: +66 4422 4359, E-mail: [email protected]
ABSTRACT: Purification and identification of antioxidant peptides presented in the protein hydrolysate or digesta are crucial to understand the exact peptides possessing antioxidant activity in the biological system. Characterization of antioxidant peptides from the digesta of protein hydrolysate are more biologically relevant. However, purification and identification of digesta peptides pose challenges due to peptides derived from digestive enzymes. In silico gastrointestinal (GI) digestion can be used to predict the potential cleavage site of peptides under GI digestion and to reveal possible peptide digesta, which could be more physiological relevant. In this study, tilapia muscle protein was hydrolyzed by Alcalase to 35% degree of hydrolysis (DH) and then purified by size exclusion chromatography (SEC) and dual reversed phase chromatography (RPC and re-RPC). The fractions displayed higher 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS•+) scavenging capacity were selected for peptide identification by LC-MS/MS. Finally, 9 peptides were selected for further in silico GI digestion, and total 15 peptides containing parent peptides and their digesta were synthesized and characterized. Six Cys- and 4 Tyr-containing •+ peptides showed an EC50 for ABTS scavenging capacity from 2 – 17 µM which were comparable with that of Trolox, ascorbic acid (AsA), gallic acid (GA) or glutathione (GSH). But the EC50 values of 5 Lys-containing peptides were higher than 250 µM. Peptide digesta, namely SC, CH, and PGY showed better or comparable EC50 values to their respective parent peptides but showed better intracellular ROS scavenging capacity on the HepG2 cell model assay. SC, CH, and PGY induced different gene expression of antioxidant enzymes. When cells were treated with the peptide and followed by 2,2′-azobis (2-methylpropionamidine) dihydrochloride (AAPH) to induce oxidative stress, PGY was the best peptide stimulating the expression of CAT (catalase gene) and SOD1
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(superoxide dismutase gene) but suppressed the expression of GPx1 (glutathione peroxidase gene). Our results indicated that peptides derived from tilapia muscle proteins can mitigate the intracellular oxidative stress by ROS scavenging and/or modulation of expression of antioxidant enzymes.
Keyword: Purification, Antioxidant peptides, In silico digestion, Reactive oxygen species (ROS), Gene expression
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O104-AB Chemical and Functional Properties of Banana Flour (Kluai Namwa) at Different Ripening Stage
Nur-asikin Masaesa-I, Netnapis Ongsuwan, Chumpon Numuang and Taewee Karrila*
Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, Thailand, 94000
* Tel: +66 7333 4609 E-mail: [email protected]
ABSTRACT: Flour from “Kluai Namwa” banana [Musa sapientum Linn (ABB group)] has recently received attention in the context of making functional food products. As a climacteric fruit, the banana fruit changes in its chemical composition via biochemical reactions during ripening. This affects the properties of flour made from it, and the match of this flour with applications. The objective of this study was to assess the chemical and functional properties of banana flour as affected by different stages of banana ripening. Banana flours were prepared from 3 stages of ripening, based on peel color, such as: stage 1 (BF1) with totally green peel, stage 2 (BF2) with peel green with trace of yellow, and stage 3 (BF3) with peel 2/3 green and 1/3 yellow. The banana flours were characterized for chemical properties (amylose, reducing sugar and total phenolic content), pasting properties using rapid visco analyzer (RVA), and gelatinization temperature and enthalpy using differential scanning calorimetry (DSC), as well as swelling power, solubility, gel hardness and syneresis. The results showed that ripening stage influences both chemical and functional properties of banana flour. Amylose content of banana flour decreased (14.95±0.52%, 10.41±0.52%, and 6.47±0.41% for BF1, BF2 and BF3, respectively) while reducing sugar increased (1.08±0.04, 8.30±0.016 and 24.58±0.14 g glucose/100 g sample for BF1, BF2 and BF3, respectively) with the increasing of ripening stage. The total phenolic contents of BF1, BF2 and BF3 were 60.97±0.01, 478.48±0.01 and 152.32±0.00 g gallic/100 g sample, respectively. Gelatinization enthalpy of BF3 was lower than those of BF2 and BF1. Regarding the RVA viscosities, the results showed significant decreases in all viscosity parameters with the increasing of ripening stage (p<0.05). This was similar to gel hardness but opposite trend to water solubility. Gel syneresis of BF3 (33.23±0.44%) was higher than that of BF2 (18.19±0.72%) and BF1 (8.70±0.77%) (p<0.05). The information obtained from this study can be used to select/sort banana fruits and prepare most suited flour for specific applications.
Keywords: Climacteric fruit, ripening stage, banana flour, pasting properties, functional properties
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O17-AP Separation and characterization of fat, protein and chitosan from Eri silkworm pupae (Philosamia ricini)
Thanapon Pattanasatian* and Worapot Suntornsuk
Department of Microbiology, King Mongkut's University of Technology Thonburi, 126 PrachaUthit Rd., Bangmod, Thungkru, Bangkok 10140, Thailand
*Tel.: +66 4970 4835, E-mail: [email protected]
ABSTRACT: Eri silkworm pupa (Philosamia ricini) is a main by-product from sericulture industry and has high nutritional values. It is the good sources of biomolecules such as protein, lipid and carbohydrate which could be utilized for many industrial applications. Proximate analysis of Eri silkworm pupae and fractionation of their biomolecules were carried out in this study. The pupae contained 67% protein, 16% fat, 5% fiber and 6% ash on dry weight basis. Lipid extraction was performed by hexane extraction and its extraction yield was 13% on dry weight basis. Linolenic acid which is an essential ω-3 fatty acid was the main fatty acid (46%). Proteins were isolated by isoelectric point method. Protein yield was 9% on dry weight basis. The main amino acids were aspartic acid (12 g/ 100 g protein) and glutamic acid (11 g/100 g protein). Chitosan yield deacetylated from chitin of pupae protein-free residue by NaOH was found at 3%. Therefore, important biomolecules could be effectively fractionated from the pupae at the possible yields to be applied in the industries.
Keyword: Eri silkworm pupae; Lipid extraction; Protein precipitation; Chitosan
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O66-AP Antioxidant properties of mulberry leaf using ultrasound-assisted extraction
Supasit Insang1, Kitipong Assatarakul1*
1Department of Food Technology, Faculty of Science, Chulalongkorn University Phyathai Rd. Wangmai, Pathumwan, Bangkok, 10330, Thailand
*Tel. +66 2218 5515, E-mail: [email protected]
ABSTRACT: Mulberry leaf commonly consumed in Asia contains a high amount of bioactive compounds with health-beneficial functions. The purpose of this study was to determine the effects of ethanol concentration (0, 40 and 80% v/v) and temperature (30, 40 and 50°C) using ultrasound-assisted extraction on total phenolic content (TPC), flavonoids content (TFC) and antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging and ferric reducing antioxidant power (FRAP) assays of mulberry leaf extract. Results showed that TPC, TFC, DPPH and FRAP values of mulberry leaf extract were significantly different (P<0.05) in various conditions of extraction. It was found that extraction at temperature 40°C displayed the highest antioxidant by DPPH and FRAP assays with the value of 657.76 ± 2.30 μmol trolox equivalent/g and 891.16 ± 4.90 μmol trolox equivalent/g, respectively compared to other conditions. The extract from 40% ethanol and 50°C had the greatest total phenolic content (1106.05 ± 2.54 mg gallic acid equivalent (GAE)/100g), while the lowest total phenolic content was achieved from the extract from 0% ethanol and 30°C (429.66 ± 3.33 GAE/100 g). The highest flavonoid content was observed from the extract with 0% ethanol concentration and temperature of 40°C (2.57 ± 0.04 mg quercetin equivalent (QCE)/100 g) and the lowest flavonoid content was recorded with the temperature of 30°C at 80% ethanol concentration (0.89 ± 0.12 QCE/100 g). This study illustrates that mulberry leaf extract could be a great source of natural antioxidants that may be applied for the development of healthy products.
Keyword: Mulberry leaf, Ultrasound-assisted extraction, Flavonoid compounds, Phenolic compounds, Antioxidant activity.
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O67-AP Effect of Extraction Conditions on Bioactive Compounds of Barley (Hordeum vulgare L.) and Sun Protection Factor (SPF) Determination of Barley-Virgin Oil Based Cosmetic Emulsion
Pongsakorn Vithayanon1, Tatsawan Tipvarakarnkoon1, Waralee Watcharin2, and Sireerat Laodheerasiri2*
1Department of Food Biotechnology
2 Department of Agro-Industry Faculty of Biotechnology, Assumption University, Bangkok, Thailand
*Tel.: + 66 2300 4543 Ext.3790, E-mail: [email protected]
ABSTRACT: Barley (Hordeum vulgare L.) is the main source of several bioactive compounds e.g. phenolic compounds, flavonoids that could absorb the ultraviolet (UV) light. The virgin oils also contain photo-protective compounds that absorb UV radiation. This study aimed to analyze the effect of barley extraction condition on the total phenolic content, total flavonoid content and antioxidant activity, furthermore, the sun protection factor (SPF) of extracted barley and virgin oils were determined. The oil in water (o/w) cosmetic emulsion was formulated to study the efficiency of virgin oil types which could aid the physical sunscreen, benzophenone-3, to enhance the SPF. The occlusion factor indicated the prevention of dehydration of water from the skin. Extracted barley at 45°C without microwave preheating revealed the highest total phenolic content (19.62±1.35 mg GAE/g) whereas 45°C extraction of 2 minutes microwave preheating showed the highest total flavonoid content (430.92±1.91 mg QE/g). Radical scavenging DPPH reported the optimum extraction temperature at 45°C which microwave preheating 5 minutes showed the highest the half- maximal inhibitory concentration value (IC50) at 6.23±0.41 mg TE/g. The sun protection factor (SPF) of 10% (w/v) of extracted barley and virgin avocado oil (VAO) were 6.12±0.05 and 8.71±0.37 respectively, whereas virgin coconut oil and virgin olive oil were 2.00±0.08 and 0.71±0.01 respectively. The SPF obtained from cosmetic emulsions E1, E4, and E6 have higher SPF, above SPF of 5.5, when compared to E2, E3, E5, E7, and E8. The SPF ranged from 4.31 to 5.64. Virgin oils significantly enhanced the benzophenone-3 to exhibit UV absorption. The pH was in the range of alkaline cosmetics which designated to people with psoriasis therapy. All formulae showed occlusion factor varied from 41.81 to 75.40 % within 48 hrs.
Keyword: Barley, virgin oil, cosmetic emulsion, sun protection factor, occlusion factor
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O51-AJ Effect of extraction solvent on the total phenolic content, carotenoid and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil
1,2 Ishak, I. , *1Ghani, M.A. and 1Yuen, J.Z.
1Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia
2Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia
*E-mail: [email protected]
ABSTRACT: The oil yield, total phenolic content (TPC), total carotenoid content (TCC) and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil under solvents polarity and extraction times were studied. The chia seed oils were obtained by using organic solvents in the Soxhlet method with different extraction times including acetone 4 hrs (A4), acetone 8 hrs (A8) and n-hexane 8 hrs (H8) as a control. The extraction yield for the control sample (36.1%) showed significant (p ≤ 0.05) higher than A4 (33.53%) and A8 (33.73%). TPC for chia seed oil (A4) was significantly higher (p ≤ 0.05) than A8 and H8. Meanwhile, chia seed oil (A8) contained the highest TCC over A4 and H8. The antioxidant activity of chia seed oils was determined by DPPH (2-diphenyl-1-picrylhydrazyl) scavenging activity, FRAP (Ferric reducing antioxidant power assay), BCBA (Beta-carotene bleaching assay) and TBA (Lipid Peroxidation Inhibition Assay), respectively. Chia seed oil obtained by acetone for 4 hrs revealed higher antioxidant capacities (DPPH, BCBA and TBA) when compared with oils from A8 and H8. However, chia seed oils by n-hexane extraction for 8 hrs showed the lowest phenolic and carotenoid contents as well as antioxidant capacities. The correlation between the antioxidants content and the antioxidant activities were conducted to determine their relationship. TPC and TCC were strongly correlated with BCBA (r = 0.999) and TBA (r = 0.997). The results confirmed Australian chia seed oil obtained by acetone for 4 hrs had higher contents of phenolic, carotenoid and antioxidant activity compared to n-hexane extracted due to high polarity of acetone to the antioxidant compounds. In conclusion, acetone can be applied as an alternative extraction solvent to produce high antioxidant activity of Australian chia seed oil.
Keywords: Chia seed oil, antioxidant activity, total phenolic content, total carotenoid content, acetone, hexane
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O127-AJ Investigation of hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and by-products
Paosila, C., Rumpagaporn, P. and *Na Jom, K.
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University 50 Ngam Wong Wan Road, Lad Yao, Chatuchak, Bangkok 10900, Thailand
*E-mail: [email protected]
ABSTRACT: Ceramide is sphingolipid, which provides health benefits. Gas chromatography coupled with flame ionized detector (GC-FID) was developed for targeted analysis of hydrolyzed ceramide in color rice and by-products. Method validation was done by means of linearity, repeatability and %recovery. R2 of 0.99 by means of linearity equation of the method was obtained. The recovery was in the range of 69.85 – 108.73% with RSD of normalized peak area lower than 10%. Hydrolyzed ceramide was found in unpolished rice, both glutinous and non-glutinous rice and its by-products including, defatted rice bran, rice bran wax and rice bran oil. The relationship between varieties of rice color and ceramide content was classified using principal component analysis (PCA) into 2 groups, including dark and pale color rice group. The highest levels of hydrolyzed ceramide as 21.11+0.02 mg/100g was found in Mali Nil Surin (MNS), a black non-glutinous rice. Whereas, a white non- glutinous rice named Seebukantang (SBK) contained the lowest content of hydrolyzed ceramide as 12.69+0.03 mg/100g. The amount of ceramide in by-products found in defatted rice bran, rice bran oil and rice bran wax was 17.43±0.38, 14.67±0.16 and 12.54±0.41 mg/100g, respectively.
Keywords: Ceramide, Hydrolyzed ceramide, GC-FID, Color rice, Rice by-products, PCA
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P4-AB Classification of Residual Protease in Recovered Protein from Japanese Anchovy (Engraulis japonicus) Using Salt Water Treatment
Nonthacha Thanathornvarakul1, Kigen Takahashi1 and Kazufumi Osako1*
1Department of Food Science and Technology, Tokyo University of Marine Science and Technology 4-5-7, Konan, Minato-ku, Tokyo, 108-8477, Japan
*Tel.: +81 3 5463 0620, E-mail: [email protected], [email protected]
ABSTRACT: Japanese anchovy (Engraulis japonicus) is a small pelagic fish and found around Japan, China and South East Asia. To increase the utilization of this fish as a raw material of heat induced gel product, protein was extracted from whole fish by using salt solution. However, this fish has high autolytic activity that might retain in recovered protein and affect protein characteristics during recovery process. The objective of present study was to clarify the effect of recovery process on the protein pattern and identify proteases type which involve in protein autolysis during recovery process. Moreover, the gel foaming ability of recovered protein with or without added protease inhibitor were also determined in this study. Minced fish was homogenized with NaCl solution and then diluted the supernatant 10 times with water to acquire recovered protein. SDS-PAGE and zymography technique were used to determine the protein pattern of sample at each step and identified protease type. To produce heat induced gel, recovered protein with or without protease inhibitor was prepared by ground with NaCl. Recovered protein paste was incubated at 40 ºC for 30 min and final cooking was performed at 90 ºC for 30 min. The degradation of myosin heavy chain (MHC) was found at dehydration step. The results from reaction model between crude enzyme and actomyosin correlated with the results from zymography technique. The degradation of MHC could be prevented by trypsin inhibitor from soybean. The main protease type involve in protein autolysis during recovery process was serine protease with approximate molecular weights of 42 and 18 kDa. The gel forming ability of recovered protein was improved significantly (p ≤ 0.05) when mixed recovered protein with trypsin inhibitor from soybean before the dehydrating step at 4 ºC. These results indicate that serine proteases are the main protease involving in autolysis of protein during the protein recovery process and the gel forming ability of the recovered protein from Japanese anchovy can be enhanced by using serine protease inhibitors.
Keyword: Recovered protein, Salt water treatment, Protease type, Gel forming ability
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P9-AB Influence of Ultrasound to the Activity and Conformational Changes of Purified Pepsin from the Stomach of Lizardfish (Saurida micropectoralis)
Sakonwat Kuepethkaew1, Arthittaya Thuanthong1, Srinivasan Damodaran2, Soottawat Benjakul3 and Sappasith Klomklao4*
1 Biotechnology Program, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung, 93210, Thailand
2 Department of Food Science, University of Wisconsin-Madison, Madison, WI, 53706, USA
3 Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
4 Department of Food Science and Technology, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung, 93210, Thailand
*Tel.:+66 7469 3996, E-mail: [email protected]
ABSTRACT: Pepsin is one of the major fish digestive proteolytic enzymes, commonly used for industrial applications. Pepsin was highly purified from lizardfish (Saurida micropectoralis) stomach by ammonium sulfate precipitation and several chromatographies. Considering the commercial importance of proteases, it is necessary to find an effective method to improve the activity of the protease. This study investigated the effect of ultrasound on the activity and conformational changes of purified pepsin from the lizardfish stomach. Ultrasound had an effect on the activity of pepsin. The highest enzyme activity was achieved when the sample was treated with ultrasound at 180 W, 24 kHz, and 35oC for 30 min with an enhancement of 38.09% compared with the untreated pepsin. The conformational changes of pepsin were analyzed by attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) and fluorescence spectroscopy. Results indicated that the activation of pepsin induced by ultrasound was presumably due to the decrease of tryptophan on the pepsin surface. Therefore, ultrasound is a possible way to activate pepsin from the stomach of lizardfish to increase its application in the food industry.
Keyword: Ultrasound, Pepsin, Lizardfish, Conformational changes, Enzyme activity
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P10-AB Ultrasonic-assisted biodiesel production process from used cooking oil using lipase from Nile tilapia viscera
Jaran Patchimpet1, Kanokphorn Sangkharak2, Sappasith Klomklao3*
1 Biotechnology Program, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom 93210, Thailand.
2 Department of Chemistry, Faculty of Science, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung 93210, Thailand.
3 Department of Food Science and Technology, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung 93210, Thailand.
*Tel.:+66 7469 3996, E-mail: [email protected]
. ABSTRACT: Biodiesel is a renewable fuel, constituting an alternative to petroleum-based diesel fuel. Biodiesel is better for environmentally sensitive areas because of its biodegradability, non-toxic nature and low emission profile. This work investigated the biodiesel production with used cooking oil (UCO) and methanol through transesterification using lipase from the viscera of Nile tilapia (Oreochromis niloticus) under the effect of ultrasonic irradiation. The influence of experimental conditions such as ultrasonic frequency, irradiation time and temperature on biodiesel yield was investigated. The methyl ester contents in the reaction mixture were quantified using a gas chromatography. The results showed that the use of ultrasound decreased the reaction time from 28 h to 3 h with the use of an ultrasonic frequency of 16 kHz, a methanol to oil molar ratio of 4:1, a lipase concentration of 30 kUnit and a 40C reaction temperature. The efficacy of using ultrasound was also compared with conventional stirring under the optimum operating conditions. Ultrasonic coupled with stirring explained the further improvement in the transesterification of UCO with methanol using lipase with the highest yield of 97.59%. Therefore, ultrasound-assisted lipase-catalyzed transesterification of used cooking oil with methanol would be a promising alternative for conventional methods.
Keyword: Lipase, Nile tilapia, Used cooking oil, Biodiesel, Ultrasound
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P19-AB Chemical and Antioxidative Changes of Beadless Barb during Fermentation of Fish Paste (Ka-pi-plaa)
Pakteera Sripokar1, Donhareed Lahtee2, Egon Bech Hansen3 Jarurat Panyo2 and Sappasith Klomklao2*
1 Biotechnology Program, Faculty of Agro- and Bio-Industry, Thaksin University, Phatthalung Campus, Phatthalung, 93210, Thailand
2 Department of Food Science and Technology, Faculty of Agro- and Bio-Industry, Thaksin University, Phatthalung Campus, Phatthalung, 93210, Thailand
3 Technical University of Denmark, National Food Institute, 2800, Søborg, Denmark
*Tel.: +66 7460 9618, E-mail: [email protected]
ABSTRACT:
Thai traditional fermented fish paste (Ka-pi-plaa) is widely consumed as condiment and seasoning ingredient in southern of Thailand. Ka-pi-plaa is obtained through fermentation of fish with 15-25% salt under ambient conditions. Chemical and antioxidative changes in beadless barb (Anematichthys apogon) during production of Ka-pi-plaa including autolysis, salting, drying and fermentation were monitored. Changes of colors values were observed as a reduction of -L*-value during fermentation. However, a* and b*-values increased as increasing fermentation time (p<0.05). This was correlated with the increase in browning intensity assessed by absorbance at 420 nm (A420) (p<0.05). pH of samples slightly decreased after drying and fermenting steps. This was related with the increase in titratable acidity. The continuous increases in formal nitrogen, ammonia nitrogen and amino nitrogen contents were noticed throughout all processes (p<0.05). This suggested the formation of peptides and free amino acids via the protein hydrolysis by the action of both microbial and indigenous proteases. Increasing antioxidative activities of Ka-pi-plaa were observed during fermentation as evidenced by the increase in 2,2-diphenyl-l-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid (ABTS), ferric reducing antioxidant power (FRAP) and metal chelating activity (p<0.05). Antioxidant activities of Ka-pi-plaa were more likely governed by the low molecular weight peptides, amino acids as well as Maillard reaction products generated during fermentation. In summary, this indicated that Ka-pi-plaa from beadless barb was good sources of nutrients as well as natural antioxidants. These changes were governed by both endogenous and microbial enzymes.
Keywords: Beadless barb, Thai fermented fish paste, Ka-pi-plaa
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P20-AB Effect of Steam Cooking on Polyphenolic Compounds and Antioxidant Capacities of Purple Sweet Potato and Purple Yam
Dewi Cakrawati1, Subin Srivichai1 and Parichat Hongsprabhas1,*
1Department of Food Science and Technology, Kasetsart University 50 Ngamwongwan Road, Bangkok 10900, Thailand
*Tel.:+66 2562 5043, E-mail: [email protected]
ABSTRACT: Introduction: Sweet potato (Ipomoea batatas) and yam (Dioscorea alata) are among the top ten most important staple foods in the world. Some varieties of these tubers have rich purple color, making them a good source for starch and antioxidative anthocyanins. However, these tubers need to be cooked prior to consumption, which could induce the changes in contents and conformations of anthocyanins in cooked tubers. It was hypothesized that cooking at the household level could affect the polyphenolic compounds and antioxidant capacities of purple sweet potato and purple yam differently although anthocyanins in both plants contain cyanidin as the core flavylium ion. Materials and Methods: Both purple sweet potato and yam tubers were steam cooked for at least 30 min to ensure gelatinization of starch for acceptable eating qualities. The raw and cooked tubers were dried at 40 C for 24 h to reduce moisture to 10-11%, ground and sieved prior to analyses. The samples were evaluated for polyphenolic compounds and antioxidant capacities using Trolox equivalent antioxidant capacity (TEAC – electron transfer mechanism) and Crocin assay (hydrogen atom transfer mechanism). Results: It was found that raw purple sweet potato contained higher levels of total phenolic compound and flavonoid, as well as Crocin antioxidant capacity than did raw yam (P<0.05). Tubers in both plants contained similar content of monomeric anthocyanins (P>0.05). Steam cooking drastically increased those compounds and TEAC in cooked purple sweet potato, suggesting that steam cooking liberated polyphenols and antioxidant capacity in cooked purple sweet potato to be readily available prior to consumption. Nonetheless, steam cooking did not affect total phenolic, polyphenolic contents, TEAC and Crocin antioxidant capacities of cooked purple yam (P>0.05). Nonetheless, LCMS-IT-TOF revealed that anthocyanin called alatanins in cooked purple yam were reduced from those found in raw purple yam, particularly alatanin B. The alatanin profile was also altered after purple yam was steam cooked. Conclusion: This study revealed species-dependent of anthocyanin sources and different thermal stability of anthocyanins in colored tubers. This could be due to their difference in the types and degree of glycosylation and acylation, as well as the presence of other nutrients during cooking.
Keyword: alatanin, anthocyanin, antioxidant, sweet potato, yam
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P43-AB Antioxidant Activities and Mineral Contents of Protein Hydrolysates Derived from Skipjack Tuna Fish Bone
Valeeratana Jaiboon1, Wunwiboon Garnjanagoonchorn1, Jirawat Yongsawatdigul2, Pramvadee Y. Wongsaengchantra3,4, and Teerarat Likitwattanasade4*
1Global Innovation Center, Thai Union Group PCL., 27th Floor S.M. Tower, Phaholyothin Road, Phaya Thai District, Bangkok, 10400, Thailand
2School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
3Center for Excellence in Protein and Enzyme Technology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
4* Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
*Tel.: +66 2201 5310, E-mail: [email protected]
ABSTRACT: Enzymatic hydrolysis is a process extensively used to recover and enhance the nutritional value of protein. Tuna fish bone is a coproduct of the tuna canning industry, accounting for 15% of the body weight. Pre-cooked fish bone could be an important source of protein and minerals. Thus, this study reported the antioxidant activities and mineral content of fish bone hydrolysates. Pre-cooked fish bones from skipjack tuna (Katsuwonus pelamis) were decalcified by acid and commercial alkaline protease hydrolyzed for 6 h. The hydrolysate from decalcified fish bone exhibited a higher degree of hydrolysis (DH) and protein (nitrogen) recovery than that from the original non-decalcified fish bone. DH and protein recovery of decalcified fish bone hydrolysate were 35% and 79%, respectively. The decalcified fish bone hydrolysate showed potent ferric reducing antioxidant power (FRAP) (1.14 mg Trolox per g fish bone) and ABTS radical scavenging activity (52.6 mg Trolox per g fish bone) after 2 h of hydrolysis. Furthermore, the fish bone hydrolysate contained a substantial amount of iron and selenium (16.8 and 0.47 mg per 100 g dry basis hydrolysate, respectively). These results indicate that fish bone hydrolysate could be a potential health promoting ingredient with antioxidant activity and additional benefits of iron and selenium.
Keyword: Tuna, Fishbone, Hydrolysate, Antioxidant activity, Minerals
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P72-AB Physicochemical and Hardness Properties of Rice-based Food Gel Using Different Brown Rice Cultivars
Numphung Rungraung, Kanokporn Mantham, Ploypailin Akanitkul, Varongsiri Kemsawasd, Pamarin Waimaleongora-Ek, and Thunnalin Winuprasith*
Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand.
* Tel.: +66 2800 2380 ext. 123, E-mail: [email protected]
ABSTRACT: This study aimed to investigate the effects of brown rice powder from three various rice cultivars (Brown rice powder (BRP); Khao Dawk Mali 105, Red rice powder (RRP); Hom Mali Dang, and Purple rice powder (PRP); Riceberry) on physicochemical and hardness properties of rice gel. Nine formulas of shelf-stable rice-based food gel product were formulated using each rice powder cultivars at three different levels (6, 8, and 10 % w/w) using a water spray retort as a sterilization process. The main ingredients were rice powder, maltodextrin, sugar, coconut oil, and soy powder. The formulation based on energy and macronutrients of the product. The caloric density was 1 kcal/g and the energy distribution from protein, carbohydrate, and fat were in the range between 10-15%, 55-60%, and 25-30% Physicochemical properties, including pH, total soluble solids (TSS), color, oil syneresis, and hardness, of the products were examined. The results showed that the different color rice cultivar at different levels did not significantly (p>0.05) affect pH of the food gel products while TSS were slightly increased with increasing level of rice powder. The lightness (L*) values of the food gel were significantly (p≤0.05) increased with increasing level of BRP whereas redness (a*) and yellowness (b*) did not significantly different. However, increasing level of RRP and PRP did not significantly affect the color values of food gel. The products using BRP and RRP at 8% and 10% did not found any phase separation. On the other hand, the oil syneresis was found in the products using PRP at every level. Hardness values of all food gels varied from 1,500 to 4,000 N/m2 that could be categorized into level 4 (i.e. soft foods that do not require chewing) of Universal design (UD) food. This information may be useful for the development of texture- modified food for the elderly using BRP and RRP as a source of carbohydrate.
Keywords: Texture, Food gel, Brown rice cultivars, Elderly
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P103-AB Structural Changes of Surimi Added Ascorbic Acid and Hydrogen Peroxide
Danou Pao1 and Jirawat Yongsawatdigul1*
1School of Food Technology, Institute of Agricultural Technology 111 University Avenue, Muang District, Nakhon Ratchasima, 30000, Thailand
* Tel.:+66 94 534 8668, E-mail: [email protected]
ABSTRACT: The objective of this study was to investigate the combined effect of ascorbic acid (AsA) and hydrogen peroxide (H2O2) on gel-forming ability of lizardfish (LZ) and threadfin bream (TB) surimi. Combination of 0.15% AsA and 0.1% H2O2 greatly increased breaking force and distance of LZ surimi by 300% and 55%, respectively. Combination of 0.2% AsA and 0.15% H2O2 resulted in the maximum breaking force and distance of TB surimi gel improvement with 150% and 90% increase, respectively. Polymerization of myosin heavy chain was promoted with increasing AsA and H2O2. Total sulfhydryl groups drastically reduced with combination of AsA and H2O2. Fourier-transform infrared (FT-IR) spectroscopy revealed a decrease in α-helix and an increase in β-sheet content as AsA and H2O2 increased in both species. Hydrophobic interaction involvements and conformation of disulfide bonds increased with addition of these additives, as revealed by Raman spectroscopy. Based on principal component analysis (PCA), textural characteristics were positively correlated with β-sheet content. Our study suggested that combination of AsA and H2O2 greatly enhanced surimi gel formation. It should be emphasized that both additives induced disulfide and hydrophobic interactions.
Keyword: ascorbic acid; hydrogen peroxide; gel-forming ability; protein structure
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P107-AB Chemical and Cellular Antioxidant Activities of Corn Gluten Meal Hydrolysate
Phiromya Chanajon1, Parinya Noisa2, and Jirawat Yongsawatdigul1*
1School of Food Technology, Institute of Agricultural Technology 111 University Avenue, Muang District, Nakhon Ratchasima, 30000, Thailand
2School of Biotechnology, Institute of Agricultural Technology 111 University Avenue, Muang District, Nakhon Ratchasima, 30000, Thailand
*Tel.:+66 94 534 8668, E-mail: [email protected]
ABSTRACT: Neurocognitive disorder is a group of symptoms that cause by brain aging and commonly happened in the elderly, typically associated with increasing level of oxidative stress and inflammation of nerve cells in central nervous system. Recently, antioxidant properties of food peptide have been reported. In addition, antioxidant properties of food peptides have been demonstrated to reduce oxidative stress in animal model. Corn gluten meal ( CGM) is a by- product from corn starch processing, which is rich in protein. Normally, CGM was used for animal feed production. Although antioxidant activity of CGM hydrolysate have been reported, but only few studies with brain functions were reported. Therefore, the objectives of this study are to determine chemical and cellular antioxidant activities of CGM hydrolysate. Moreover, the stability of these peptides against digestive enzymes as well as bioactive properties after gastrointestinal (GI) digestion would be determined. CGM was hydrolyzed by pepsin (CGM-H) and following by in vitro GI digestion. Then, both samples were determined antioxidant activities and the effect on oxidative stress of neuroblastoma cells; SH-SY5Y. Results showed that both of CGM- H and hydrolysate digesta exhibited cation (2,2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid; ABTS) radical scavenging, ferric reducing, and hydroxyl radical scavenging activities. In addition, both CGM-H and its digesta protected hydrogen peroxide ( H2O2) - induced SH- SY5Y cells at the maximum concentration of 12.5% (v/v) and reduced intracellular reactive oxygen species (ROS) at the same concentration. Furthermore, peptides from CGM-H and digesta appeared to protect H2O2-induced SH-SY5Y cells by increasing gene expression of catalase (CAT) at concentration of 0.78% (v/v). Therefore, CGM could be a potential material for bioactive peptides production, which is a means to valorize CGM.
Keyword: Antioxidant peptide, Corn gluten meal, Neuroblastoma cells, In vitro GI digestion
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P26-AP Studies on the optimum condition for the extraction of commercial dried Roselle (Hibiscus sabdariffa) extract
Kakanang Ruchain1, Chaowanee Chupeeruch1, Nattira On-nom1, Rungrat Chamchan1, Chanakan Khemthong1 and Uthaiwan Suttisansanee1 *
1 Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4Rd., Nakhon Pathom, 73170, Thailand
*Tel.: +66 8205 7627, E-mail: [email protected]
ABSTRACT Roselle is an herbal plant rich in anthocyanin and has been recognized as a source of antioxidants. However, the rate of anthocyanin destruction depends on many factors such as pH, temperature, intermolecular co pigmentation, ascorbic acid, oxygen, etc. Therefore, the study aimed to determine physical and chemical properties, bioactive compound and antioxidant activities of commercial dried roselle extracts in Thailand and to optimize conditions for water extraction of dried roselle. The results showed that pH, total acidity and total soluble solid of commercial dried roselle extracts were in range of 2.50-2.59, 1.27-1.31% and 2.87-3.47°Brix, respectively. The color of dried roselle extracts was brilliant red color. Total phenolic contents, total flavonoid contents, total anthocyanin contents and antioxidant activities by FRAP, ORAC and DPPH assay of the extracts were in range of 0.56-10.48 mg GAE/g DW, 8.99-20.15 mg QE/g DW, 0.01-0.29 mg/100g DW, 50.63-173.34 µmol TE/g DW, 203.60-468.05µmol TE/g DW and 1.83-2.49 µmol TE/100g DW, respectively. The optimum condition for water extraction of dried roselle was 1:20 ratio at 90°C for 15 min due to the presence of total anthocyanins and antioxidant activities. pH, total acidity and total soluble solid of dried roselle extract from the optimum condition were 2.50, 6.67% and 1.71°Brix, respectively. Total anthocyanin contents and antioxidant activities by ORAC were 1.28 mg/100g DW and 1637.58 mg TE/g DW, respectively. Therefore, dried roselle extracts have potential to be used as functional ingredient.
Keyword: roselle ( Hibiscus sabdariffa L.), total anthocyanins, total phenolic compound, total flavonoid compound, antioxidant activities.
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P42-AP Fuel Properties of Biodiesel Produced from the Used Cooking Oil Catalyzed by Nile Tilapia Viscera Lipase under Ultrasonication
Jaran Patchimpet1, Kanokphorn Sangkharak2, Sappasith Klomklao3*
1Biotechnology Program, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom 93210, Thailand.
2 Department of Chemistry, Faculty of Science, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung 93210, Thailand.
3 Department of Food Science and Technology, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Pa-Phayom, Phatthalung 93210, Thailand.
*Tel.:+66 7469 3996, E-mail: [email protected]
ABSTRACT: Optimized synthesis of biodiesel from used cooking oil with methanol through transesterification using lipase from Nile tilapia viscera under ultrasonication was successfully carried out and a higher yield was obtained. The eventual biodiesel product was characterized for fuel properties and compared to standard specifications. The attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) was applied to ensure the conversion of used cooking oil into biodiesel. The results indicated that the transesterification process is a successful means to alter the fuel properties of oil and transfer them into a more valuable fuel. The fatty acid methyl ester content was 97.59% (w/w) analyzed by gas chromatography. The properties of the obtained biodiesel (viscosity, acid value, water content, iodine value, density, pour point and cloud point) satisfy the EN 14214 and ASTM D 6751 standards. Therefore, the obtained biodiesel could be used as an alternative for diesel in the automotive industry.
Keyword: Lipase, Nile tilapia, Used cooking oil, Biodiesel, Ultrasonication
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P60-AP Production of collagen hydrolysate from jellyfish using trypsin and alcalase with antioxidative activities in lipid emulsions system
Samart Sai-Ut1*
1Department of Food Science, Faculty of Science, Burapha University 169 Long-Hard Bangsaen Road, Saensook, Chon Buri, 20131, Thailand
*Tel.:+66 93 698 5692, E-mail: [email protected]
ABSTRACT: Oxidation in biological cell promoted by free radicals has been involved in many health problem. Healthy food with antioxidative activity can prevent the cell damage from those reactive species and reduce oxidative stress. This research investigated the production of collagen hydrolysate from jellyfish that inhibits the oxidation of lipid in the emulsion system. For the production of jellyfish collagen, salted jellyfish was treated by with 1.0 M NaOH and extracted with acetic acid (0.5 M) at 45°C for 24 hours. The jellyfish collagen extract was hydrolyzed with trypsin or alcalase (1:50 and 1:100 enzyme to substrates ratio (E/S)) for 2 hours at pH of 7.8 and 7.0, and temperature of 50°C and 55°C, respectively. Collagen hydrolysate (CH) hydrolyzed by trypsin with 1:50 (E/S) showed the highest α amino acid content (0.649 µmole L-leucine/mg sample) and antioxidant activity (396 µmole TE/mg protein). The CH produced by trypsin and alcalase had no significantly different in hydrophobicity and protein solubility (P > 0.05). The CH produced by trypsin had higher in ABTS radical antioxidant activity than that of alcalase (P > 0.05). This showed that the type of enzyme used for hydrolysate production played an important role in the antioxidant activity. The CH produced by trypsin was added in emulsion system at the concentration of 1.0% and 2.0%, respectively. Addition of the CH had reduced lipid oxidation determined by conjugated diene (CD) and peroxide value (PV) assays, when compare to control. After 14 days storage of the lipid emulsion samples with 1.0% CH, the formation of peroxide was present less than that of the emulsion samples without the CH. Jellyfish CH digested by trypsin could inhibit lipid oxidation in lipid emulsion system during 2 weeks. Thus, the CH from jellyfish may be used as antioxidant for preventing lipid oxidation in emulsion system.
Keyword: collagen hydrolysate, jellyfish, antioxidant, lipid oxidation, emulsion
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P63-AP Physical and Nutritional Qualities of Blenderized Diets from Natural Ingredients
Atchara Kangboonma1,2 and Jirarat Anuntagool1,2*
1Department of Food Science, Faculty of Science, Chulalongkorn University 254 Phyathai Road, Patumwan District Bangkok 10330, Thailand
2Medical Foods Research Group, Faculty of Science, Chulalongkorn University, 254 Phyathai Road, Patumwan, Bangkok 10330, Thailand
*Tel.: +66 2218 5536, E-mail: [email protected]
ABSTRACT: Enteral nutrition for those who cannot consume regular food can be prepared from commercial powdered nutrition or by blenderizing fresh natural ingredients. Those from fresh natural ingredients are frequently preferred for they can satisfy the need for ingredient varieties. However, difficulty in estimation of nutritional quality and physical property, especially flow property, can arise when the ingredients are varied to meet satisfaction. This study aimed to analyze the physical and nutritional qualities of different blenderized diets prepared from natural ingredients. The control formula (CF), which was obtained from Ramathibodi Hospital’s book on Diets for Healthy and Therapy, provides around 59 kcal per 100 grams, with 60%, 34%, and 4% energy from carbohydrates, protein and fat, respectively. CF had low crude fiber content (0.1 %db) with a viscosity of 0.13 Pa·s at 32.5 s-1 shear rate. Eight (8) different blenderized diets (BD) were formulated based upon the control formula, but with addition of vegetables and fruits, including banana, pumpkin, sweet potato, papaya, pineapple and guava. The viscosity of BDs ranged from 0.13 to 0.50 Pa·s at 32.5 s-1 shear rate. They also had significant different (p ≤ 0.05) physical qualities which include flow behavior index (n; 0.55 to 0.95), consistency index (K; 0.14 to 2.17 Pa·sn), pH (5.9 to 6.9), color (90° to 98° hue angle and 11 to 15 chroma) and total acidity (0.10 to 0.30% citric acid equivalent). All BDs had significant different proximate compositions (p ≤ 0.05) which consist of moisture content (0.85 to 0.88 %wb), ash (1.70 to 2.60 %db), crude protein (25 to 40 %db), crude fat (2 to 7 %db), crude fiber (0.10 to 5.80 %db) and carbohydrates (50 to 70 %db). The formulas provide 44 to 59 kcal 100 per grams diet, with 50 to 70%, 25 to 40%, and 2 to 7% energy from carbohydrates, protein and fat, respectively. All formulas contain higher crude fiber content (1.0 to 5.5 %db) compared to the control formula.
Keyword: Enteral nutrition, Blenderized diets, Natural raw materials, and Flow property
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P71-AP Melanogenesis by peptide derived from bee pollen (Apis mellifera) in murine melanoma cells (B16F10)
Papassara Sangtanoo1, and Aphichart Kanchanatat1*
1 Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, Thailand
* E-mail: [email protected]
ABSTRACT: Melanin plays a role in determining human skin color of a person, and a large amount of melanin makes the skin color look darkened. Melanin is synthesized in the melanosome of melanocytes by a process known as melanogenesis. Microphthalmia-associated transcription factor (MITF) is known as a mater regulator of three major melanogenic enzymes. It also regulates the transcription of three major melanogenic enzymes, tyrosinase (TYR), tyrosinase-related protein-1 (TRP-1) and tyrosinase- related protein-2 (TRP-2). In this study, we investigated the inhibitory effect of peptide on melanogenesis and its mechanism in B16F10 cells. In cultivated cells, the melanogenesis regulatory effect of peptide was evaluated using cell viability, melanin content and intracellular tyrosinase activity in B16F10 melanoma cells. The expression of MITF, TYR, TRP-1 and TRP-2 were also examined. In addition, the expression of melanogenesis-related proteins was determined by real-time PCR. The results demonstrated that peptide reduced melanin content and inhibited intracellular tyrosinase activity. The cytotoxic effect of peptide on B16F10 cell proliferation were dose-dependent, and the low concentration range peptide (0.17-0.35 µg mL-1) did not produce cytotoxic effect against B16F10 murine melanoma cells. At lower concentrations ranging from 0.17 and 0.35 µg mL-1, showed no cytotoxic effect with percentage of cell viability at 94.85% and 81.48%, respectively. The results demonstrated that concentrations of peptide (0.17, 0.35, 0.70 and 1.40 µg mL-1) showed melanin content at 78.76, 72.98, 66.67, 37.88 %, respectively. The results indicated that peptide treatment significantly reduced cellular tyrosinase activity. Real-time PCR results revealed a down-regulation of the mRNAs of these proteins. The peptide reduced the mRNA expression of TYR, TRP-1, TRP-2 and MITF in melanogenesis. Therefore, the peptide could be developed as tyrosinase inhibitor and formulated in skin-whitening products for cosmetic or therapeutic use.
Keyword: melanogenesis, bee pollen, L-tyrosine, L-DOPA, B16F10 melanoma cell
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P74-AP Simultaneous determination of different forms of vitamin D in foods by liquid chromatography tandem mass spectrometry (LC-MS/MS)
Philipda Suthipibul1, Kunchit Judprasong1*, Sitima Jittinandana1, Nipa Rojroongwasinkul1, Boonsong Ongphiphadhanakul2, Piyanut Sridonpai1, and Chanika Chimkerd1
1Institute of Nutrition, Mahidol University, Puttamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand
2Faculty of Medicine Ramathibodi Hospital, Mahidol University, 270 Rama VI Road, Ratchatewi, Bangkok 10400, Thailand
* E-mail: [email protected]
ABSTRACT: Introduction. There are two major forms of vitamin D found in foods namely: cholecalciferol (vitamin D3) and ergocalciferol (vitamin D2), formed by 7-dehydrocholesterol and ergosterol as precursors, respectively. To determine vitamin D status in human body, 25-hydroxy-vitamin D3 (25-OH D3) and 25-hydroxy-vitamin D2 (25-OH D2) are commonly used as biomarkers. Previous studies have reported that standard methods of high performance liquid chromatography (HPLC) have been used to determine vitamin D in foods two sets (one for D3 and another for D2) and could have analysed only two forms. This study aims to simultaneously determine six forms of provitamin D and vitamin D, including vitamin D2, vitamin D3, ergosterol, 7-dehydrocholesterol, 25-OH D2 and 25-OH D3 in foods by liquid chromatography tandem mass spectrometry (LC-MS/MS). Method. About 1±0.1 g of dried sample was saponified and extracted using pentane-ether (80:20) without using solid-phase extraction (SPE) before injection. The extract was collected and dried under nitrogen. Different forms of vitamin D were separated using ultra pressure liquid chromatography (UPLC) and quantitated using LC-MS/MS. Results. Calibration curves for all forms of vitamin D showed good linearity (R2 values greater than 0.99). Good precision for fish and mushroom was obtained with a relative standard deviation of less than 15%. Limits of detection (LOD) of 25-OH D3, 25-OH D2, 7-dehydrocholesterol, ergosterol, vitamin D3 and vitamin D2 were 0.09, 0.14, 0.12, 0.36, 0.05 and 0.06 μg/100g, respectively and limits of quantitation (LOQ) were 0.29, 0.47, 0.40, 1.19, 0.18 and 0.20 μg/100g, respectively. Accuracy performance of this method was performed using standard reference material (NIST-1846, infant formula) and the result of vitamin D3 showed no significant difference (p>0.05) from that of certified value. Conclusion. This study demonstrated that the developed method could detect not only the major forms of vitamin D, but also their precursors and biomarkers with good reliable results. The LC-MS/MS method is, therefore, the most suitable for studying different forms of vitamin D in foods with good sensitivity, precision, and accuracy.
Keyword: Vitamin D, Simultaneous detection, LC-MS/MS
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P76-AP Effect of Enzymatic Extraction Method on the Chemical Properties of Partially Defatted and Defatted Rice Bran Protein Hydrolysates
Panchanit Eiam-o-pas1, Kamolwan Jangchud1* and Sunee Nitisinprasert2
1 Department of Product Development, Faculty of Agro-Industry, Kasetsart University 50 Ngamwongwan Rd., Bangkok, 10900, Thailand 2 Department of Biotecnology, Faculty of Agro-Industry, Kasetsart University 50 Ngamwongwan Rd., Bangkok, 10900, Thailand
*Tel.: +66 2562 5007, E-mail: [email protected]
ABSTRACT: Rice bran is a by-product from milling process consisting of 12-15% protein and 15-20% fat content. In addition, partially defatted rice bran (PB) and defatted rice bran (DF) are the by- product from rice bran oil industry which can be used to produce protein hydrolysate. Therefore, the aim of this study was to investigate the effect of hydrolysis times (2, 4 and 6 h) and rice bran type (PB and DB) on protein content, total phenolic content (TPC) and antioxidant activities (ABTS and FRAP) of protein hydrolysate using Alcalase hydrolysis. The increasing in hydrolysis time significantly (P<0.05) increased DH, hydrolysate yield, protein content, TPC and antioxidant activities of partially defatted and defatted rice bran protein hydrolysate; PBPH and DBPH, respectively. At the same hydrolysis time, rice bran type had no significantly (P≥0.05) effect on hydrolysate yield. Protein content of DBPH (25.57%-29.11%) tended to be higher than that of PBPH (24.07%-25.52%). Moreover, TPC content of DBPH had higher than that of PBPH. Therefore, both PB and DB can be used as raw material for protein hydrolysate production.
Keywords: Protein hydrolysate, Partially defatted rice bran, Defatted rice bran, Alcalase, Antioxidant activity
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P80-AP Nutritive values of indigenous plants in Kanchanaburi province
Pichakorn Kongprapun1, Kunchit Judprasong1*, Nongnuch Sungayuth2, Monruedee Sukprasansap1, Piyanut Sridonpai1, and Chanika Chimkerd1
1Institute of Nutrition, Mahidol University, Puttamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand
2Division of Science and Liberal Arts, Mahidol University, Kanchanaburi 71150, Thailand
* E-mail; [email protected]
ABSTRACT: Introduction. Nutritive values of plants are important information for various users as key nutrients for good health. Most of indigenous foods in communities of Thailand are lack information of nutritive values due to their huge biodiversity. This study aims to study major nutrients, minerals and vitamin C contents of locally consumed indigenous plants at conserve area of Plant Genetic Conservation Project under the Royal initiative of Her Royal Highness Princess Maha Chakri Sirindhorn in Electricity Generating Authority of Thailand, Srinakarindr Dam, Kanchanaburi province. Method. Young edible shoot and leaves of indigenous plants from five varieties (Melientha suavis Pierre (Pak-Wan-Pa), Albizia lebbeck (L.) Benth (Ta-Kuk), Mearua siamensis (Kurz.) Pax (Jang), Kaempferia galanga (L.) (Wan-Pro), and Hymenodictyon orixense (Roxb.) Mabb (Som- Kob)) were collected from three sources (n=3) from 5 routes around conservative study areas during January-August 2019. Edible portion of each sample was freshly homogenized for nutrients and vitamin C determination. All analyses were performed using well-validated method at accredited ISO/IEC 17025 laboratory at Institute of Nutrition, Mahidol University. Results. Young shoot and leaves of Jang, Ta-Kuk, and Pak-Wan-Pa contained high amounts of protein (9.51+1.24, 7.70+0.94, and 5.97+0.85 g/100g edible portion fresh weight, FW). These plants also provided considerable amount of dietary fiber (10.29+1.75, 5.35±0.21, and 4.95±0.47 g/100g FW, respectively). All studied plants had low amount of fat (< 1 g/100g FW) and carbohydrate (1-9 g/100g FW). Macro mineral found in studied plants was potassium (>200 mg/100g FW) followed by calcium (40-180 mg/100g FW) and phosphorus (32-140 mg/100g FW). Ta-kuk contained extraordinary amount of vitamin C (212±32 mg/100g FW) followed by Pak-Wan-Pa (146±19 mg/100g FW). Conclusion. Some indigenous plant, Pak-wan-pa as examples, become a commercial plant for growing and consuming for general consumer with lack of beneficial information. The scientific information from this study is strongly supported not only for local area but also for the Thai population. These indigenous plants should be promoted for conservation, commercialized growing, utilizing and consumption for nutrition well-being. Further studies on health promotion and disease prevention as well as development of value-added product for trade should be carried on. Keyword: Indigenous plants, major nutrients, mineral, vitamin
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P88-AP Effect of Pressure and Temperature on Fat Removal of Silkworm Pupae (Bombyx mori L.) by Supercritical Carbon Dioxide Extraction
Pattanawich Joopawang1 and Warangkana Sompongse2*
1Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University 99, Phaholyothin Road, Khlong Luang, Pathum Thani, 12120, Thailand
2Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University 99, Phaholyothin Road, Khlong Luang, Pathum Thani, 12120, Thailand
*Tel.:+66 2564 4486, E-mail: [email protected] . ABSTRACT: Edible insects are an alternative source of protein, but are not widely accepted. Silkworm pupae (Bombyx mori L.) are a by-product of silk production, and are used as feed or consumed in roasted form. The silkworm pupae are high in protein and fat (47-55% and 30-32%, respectively). Extraction of fat improves the usability of insect powder. Solvent extraction is an effective method, but solvent may remain after treatment. Supercritical carbon dioxide extraction is an alternative method, being non-toxic and providing solvent separation. This study investigated the optimum condition for supercritical carbon dioxide extraction (SCDE) of fat from silkworm pupae at pressures of 200 and 300 bar and temperatures of 40, 50 and 60 oC. Solvent extraction with ethanol was used as a control. The fat content remained in sample following ethanol extraction was 21.45±6.86%, decreased from that of the freeze dried silkworm pupae 45%. Using SCDE, the remained fat content increased as the pressure and temperature increased. At 200 bar and 40 oC, the remaining fat content was 26.33±3.17%, it was not significantly different (p ≤ 0.05) from ethanol solvent extraction. The particles size of the defatted silkworm pupae powder before sieving showed a range of sizes with a broad distribution. After sieving through 60 mesh (250 µm), the particle size was more consistent. The results suggest that, SCDE is an alternative method for fat extraction and the sieving through a 60 mesh aperture makes the product more consistent.
Keyword: Silkworm pupae, Fat Extraction, Supercritical Fluids
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P126-AP Quality of Nipa Palm Syrup from Different Batches of Production
Yosephine Adela Djohan1 and Mutita Meenune1*
1Department of Food Technology, Prince of Songkla University 15 Karnjanavanich Road, Hatyai, 90110, Thailand
*Tel.:+ 66 82 676 1521, E-mail: [email protected]
ABSTRACT: Nipa palm syrup is expected to have a minimum total soluble solid of 65°Brix as regulated in Thai Community Product Standard, a 5-hydroxymethylfurfural content of 40.00 mg/kg or less as referred in Codex Alimentarius, moisture content of 35% or less, water activity below 0.85 and total sugar content above 60%. This research was conducted to characterize Nipa palm syrup obtained from different batches of production to monitor its quality consistency. The samples of Nipa palm syrup were taken from six production batches. Total soluble solid of the six samples were varied from 66.5 to 73.3°Brix, which is above the minimum limitation set in Thai Community Product Standard. The moisture content and water activity of the samples were varied from 27.42 to 30.89% and from 0.778 to 0.820, respectively. All samples met the standard of moisture content and water activity. The total sugar contents of the samples were 63.43-72.76% w/w, which is higher than the minimum value of 60%. The HMF content of all samples were varied from 3.13 to 25.29 mg/kg which were within the limitation in Codex Alimentarius. pH of the six samples were varied from 4.87 to 5.38, while the total acid contents were in the range of 0.22-0.34% as lactic acid. The total soluble solid is related to the total sugar content of the syrup, while 5-hydroxymethyl furfural content is positively related with acidity. The six samples were significantly different from each other in all quality attributes (p<0.05), but all of them are qualified according to the standards.
Keyword: Nypa fruticans, Nipa palm, Syrup, Quality, 5-Hydroxymethylfurfural
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P145-AP Yield, Morphology and Crystallinity of Cellulose from Soybean Hulls using Pressure Microwave-Assisted Extraction
Lamnambhorn Sobmor1 and Kittichai Banjong1*
1Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang Bangkok, 10520, Thailand.
*E-mail: [email protected]
ABSTRACT: Chiang Mai 60 is a common Thai soybean variety, cultivated in northern Thailand, for its high yield in both rainy and dry seasons and resistance to soybean rust disease. Soybean hulls are a processing by-product and were chosen as raw materials for cellulose production. Cellulose was extracted from the hulls using acid and alkaline digestion in pressure microwave -assisted extraction. Cellulose yield was measured, the physicochemical properties were characterized by determining color, scanning electron microscopy, energy-dispersive X-ray spectroscopy (EDS) and X-ray diffraction (XRD). Cellulose yield was 28.0 ± 0.8% (w/w dry basis). The color (CIE L* value) was significantly improved by microwave assisted extraction (p <0.05), Chroma showed orange-brown tones and hue had a yellow color. SEM morphological analysis confirmed the presence of cellulose. EDS showed that the primary macronutrients were C, O, P and K; secondary macronutrients were Ca and S and micronutrients included B, Si and Na. XRD diffraction showed that the crystallinity index was equal to α-cellulose (67%).
Keyword: Cellulose, Soybean hulls, Pressure microwave-assisted extraction
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P59-AJ Investigation of hydrolyzed ceramide in Thai color rice (Oryza sativa L.) and by-products
Paosila, C., Rumpagaporn, P. and *Na Jom, K.
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University50 Ngam Wong Wan Road, Lad Yao, Chatuchak, Bangkok 10900, Thailand
*E-mail: [email protected]
ABSTRACT: Ceramide is sphingolipid, which provides health benefits. Gas chromatography coupled with flame ionized detector (GC-FID) was developed for targeted analysis of hydrolyzed ceramide in color rice and by-products. Method validation was done by means of linearity, repeatability and %recovery. R2 of 0.99 by means of linearity equation of the method was obtained. The recovery was in the range of 69.85 – 108.73% with RSD of normalized peak area lower than 10%. Hydrolyzed ceramide was found in unpolished rice, both glutinous and non-glutinous rice and its by-products including, defatted rice bran, rice bran wax and rice bran oil. The relationship between varieties of rice color and ceramide content was classified using principal component analysis (PCA) into 2 groups, including dark and pale color rice group. The highest levels of hydrolyzed ceramide as 21.11+0.02 mg/100g was found in Mali Nil Surin (MNS), a black non-glutinous rice. Whereas, a white non- glutinous rice named Seebukantang (SBK) contained the lowest content of hydrolyzed ceramide as 12.69+0.03 mg/100g. The amount of ceramide in by-products found in defatted rice bran, rice bran oil and rice bran wax was 17.43±0.38, 14.67±0.16 and 12.54±0.41 mg/100g, respectively.
Keywords: Ceramide, Hydrolyzed ceramide, GC-FID, Color rice, Rice by-products, PCA
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
DIVISION B Food Processing and Engineering
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O70-BB Subcritical ethanol extraction of oil from coconut meal
Thussanee Plangklang and Pramote Khuwijitjaru*
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, 73000, Thailand
*E-mail: [email protected]
ABSTRACT: Coconut meal from coconut milk process still contains relatively high amount of lipid which can be further extracted using suitable solvent. This work aimed to evaluate the feasibility of subcritical ethanol extraction of oil from coconut meal in a batch-type vessel. Coconut meal with an oil content of 19.85% (w.b.) was treated with subcritical ethanol at various ethanol concentrations (80- 100%), solvent-solid ratios (8:1, 10:1, and 15:1 v/w), temperatures (80−120 °C), and times (0−45 min). The highest oil recovery (81.49%) was obtained from the extraction with 100% ethanol and solvent-solid ratio of 8:1 (v/w) at 100 °C for 45 min which did not significantly differ from those obtained at 120 °C for 15−45 min. The oils obtained from every extraction condition was slightly yellow and clear. The chemical properties, including peroxide value, saponification value, unsaponifiable matter and fatty acid profile of the oils conformed to the Asian and Pacific Coconut Community (APCC) standard, while free fatty acid values of all samples were above the maximum standard limit. The total phenolic content (g gallic acid equivalent (GAE)/g oil) and DPPH radical-scavenging activity (% inhibition) of the oils from the subcritical ethanol extraction at 100 °C, 45 min (47.80 g GAE/g oil, 51.06%) and 120 °C, 15 min (26.80 g GAE/g oil, 33.15%) were significantly higher than that of the soxhlet extraction using hexane for 45 min (13.67 g GAE/g oil, 8.45%). The results indicated that subcritical ethanol extraction has a potential to extract oil from coconut meal with a higher antioxidant activity compared to the conventional solvent extraction, in short extraction time.
Keyword: coconut oil, subcritical fluid extraction, solvent extraction, antioxidant activity
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O140-BB Production of D-tagatose from D-galactose by subcritical aqueous ethanol
Neeranuch Milasing and Pramote Khuwijitjaru*
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000 THAILAND
*E-mail: [email protected]
ABSTRACT: D-Tagatose is a rare natural ketohexose which can be used as a low-caloric sweetener. It can be produced by an isomerization reaction of the corresponding aldose, D-galactose by three different methods, i.e. enzymatic, chemical, and subcritical fluid treatments. This work investigated the isomerization of D-galactose to D-tagatose under subcritical aqueous ethanol conditions in 10 mL stirred-vessel at the substrate D-galactose concentration of 5% (w/v), and temperature of 200ºC, where the ethanol concentration and reaction time were varied between 60, 80, and 95% w/w; and 0, 5, 10, 15, 20 min. The treated solution was analyzed for remaining D- galactose, and produced D- tagatose and D-talose, 5-hydroxymethylfurfural (5-HMF) and pH value. The result showed that D- galactose decreased with increasing reaction time, but increased with increasing ethanol concentration, at the reaction time of 20 min. The remaining D-galactose concentration were 44, 58, and 82 % at the ethanol concentrations of 60, 80, 95 % (w/w), respectively. The conversion of D- galactose increased with increasing reaction time, but decreased with increasing ethanol concentration. The products of the isomerization reaction was D-tagatose with the side product, D- talose. The yield of D-tagatose increased with increasing reaction time, with the highest of 6% at 60% (w/w) ethanol, and reaction time of 20 min. 5-HMF and acids were formed as byproducts from degradation reactions of the monosaccharides. 5- HMF content increased with increasing reaction time but decreased with increasing ethanol concentration. pH value slightly decreased with increasing residence time. The results indicated that the ethanol concentration of 60 % (w/w) promoted both the isomerization of D-galactose to D- tagatose and the degradation of monosaccharides.
Keyword: D-tagatose, D-galactose, rare sugar, subcritical aqueous ethanol, isomerization
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O53-BP Optimization of Pectin Extraction from Green Mature Garcinia atroviridis Rind using Response Surface Methodology
Gerry Renaldi1* and Rajnibhas Sukeaw Samakradhamrongthai1,2
1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University 15 Karnjanavanich Rd., Hat Yai, 90110, Thailand
2Agro-Industrial Product Development Research Unit, Faculty of Agro Industry, Prince of Songkla University 15 Karnjanavanich Rd., Hat Yai, 90110, Thailand
*Tel.:+66 98 720 6465, E-mail: [email protected]
ABSTRACT: Garcinia atroviridis (Som Khaek) is a fruit found in Southern Thailand and frequently used for various purposes. Pectin is a polysaccharide found in plants widely applied in food and pharmaceutical industries. This study was aimed to investigate pectin extraction from the rind of green mature Garcinia atroviridis using three different factors: concentration of citric acid (50- 100 mM), extraction time (30-60 min), and extraction temperature (70-90 oC). The Box- Behnken Design (BBD) was used to optimize the conditions for pectin extraction over Response Surface Methodology (RSM). The yield recovery and degree of esterification (DE) were the main criteria in this experiment. The optimum pectin extraction condition was under the condition of 93.00 mM of citric acid for 59.49 min at 89.21 oC, resulting in high pectin yield recovery (7.40±0.18%) with DE at 64.60±1.8%. The extracted pectin was analyzed for equivalent weight, methoxyl content, and anhydrouronic acid (AUA) content. The results showed that the extracted pectin from the rind of green mature Garcinia atroviridis using optimized condition consisted of 387.88±20.99 of equivalent weight, 7.75±0.77% of methoxyl content, and 89.47±2.54% of AUA content. The outcome from the extraction suggested green mature Garcinia atroviridis can be used as pectin source. The analysis of pectin properties also revealed that the extracted pectin from the rind of green mature Garcinia atroviridis can be classified as high methoxyl pectin which can be used as an alternative raw material in fruit preserved product such as jam and jellies to create good quality product for consumer using local ingredient.
Keywords: Garcinia atroviridis, Pectin, Methoxyl, Box-Behnken Design, Response Surface Methodology
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O81-BP Optimization of hydrothermal technique for the production of nanocellulose from bamboo shoot shell
Kanjana Manamoongmongkol1, Pongsert Sriprom1*, Rachit Suwapanich1, Panadda Nonthanum1 and Lamphung Phumjan1
1Department of Food Industry, Faculty of Food Industry, King Mongkut’s Institute of Technology Ladkrabang Lat Krabang, Bangkok, 10520, Thailand
*Tel.:+66 94 385 2442, E-mail: [email protected]
ABSTRACT: The optimization condition of nanocellulose produced from bamboo shoot shell using hydrothermal technique was studied. The operating process of nanocellulose contains 2 main steps including the delignification of bamboo shoot shell and the production of nanocellulose. The delignification of bamboo shoot shell was carried out using 5%NaOH and 4%H2O2 treatment. The hydrothermal condition of the production of nanocellulose was optimized using Box-Behnken design based on the yield. The optimum nanocellulose yield of 96.33% was obtained at a temperature of 120°C, the pressure at 1 bar, the reaction time of 2 h 5 min, and the cellulose weight of 5 g. The optimization was verified by repeating the experiment using optimum conditions to confirm accuracy.
Keyword: bamboo shoot shell, nanocellulose, hydrothermal, optimization
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O83-BP Effects of High-Pressure Processing on Textural Properties of Threadfin Bream Surimi Gel
Boodasayapuk Buasakchai1, Phatthira Sutloet1 and Warangkana Sompongse1*
1Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University 99 Phaholyothin Road, Khlong Luang, Pathumthani 12120 Thailand
*Tel.:+66 2564 4486, Email: [email protected]
ABSTRACT: Improving the texture of surimi- based products without use of additives or hydrocolloids is a challenge. This research investigated high-pressure processing ( HPP) at 150 and 300 MPa and holding times of 5, 10 and 15 min of threadfin bream (Nemipterus hexodon) surimi gel. The textural properties improved after HPP at 150 MPa, but decreased at 300 MPa. HPP at 150 MPa for 15 min was the optimum condition to improve for gel strength and water holding capacity. This condition was used to investigate the effects setting conditions (40ºC/30 min, 90ºC/20 min, and 40ºC/30 min followed by 90ºC/20 min). Breaking force and gel strength of pressurized samples were higher than the non-pressurized control. The expressible water content and total sulfhydryl decreased when HPP was applied. Setting at 40ºC for 30 min followed by 90ºC for 20 min after HPP at 150 MPa optimized gel formation.
Keyword: Threadfin bream surimi, High pressure, Gelation, Surimi gel, Textural property
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O111-BP Effect of Preparation Methods on β-Cyclodextrin Encapsulated Holy Basil (Ocimum Sanctum Linn) Essential Oil Properties
Wantanee Noichinda1 and Inthawoot Suppavorasatit1*
1Department of Food Technology, Faculty of Science, Chulalongkorn University Phyathai Rd. Wangmai, Pathumwan, Bangkok, 10330, Thailand
*Tel. +66 2218 5515-6 E-mail: [email protected]
ABSTRACT: Holy basil (Ocimum sanctum Linn.) essential oil is responsible for characteristic odors, which are popular and used as food flavorings and preservatives. The inclusion complex of essential oil with β-cyclodextrin (β-CD) is one of encapsulation techniques to protect against compounds decomposition in essential oil and to increase solubility in water. The objective of this study was to study the effect of preparation conditions on properties of encapsulated holy basil essential oil with β-CD. The properties of the inclusion complexes including encapsulation efficiency, loading capacity, moisture content, and solubility were measured. The percentage of encapsulation efficiency and loading capacity were ranged from 5.77 to 15.46 and 5.28 to 9.32, respectively. The highest efficiency was achieved by sample prepared at atmospheric pressure for 2 h. The moisture contents and solubility were found no significantly different among preparation conditions. Moreover, surface morphology and physical interaction on the capsules were evaluated by scanning electron microscopy (SEM) and fourier-transform infrared spectroscopy (FTIR). The results indicated that the inclusion complexes had changed in particle size and shape. In addition, FTIR spectroscopy showed that the holy basil essential oil was well encapsulated in the cavity of β-CD. The appropriate condition for preparation of inclusion complex can be used to produce encapsulated holy basil essential oil and apply into various food and beverage industries.
Keywords: holy basil, essential oil, beta-cyclodextrin, encapsulation, inclusion complex
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O139-BP Effects of Pasteurization and High Pressure Processing on Quality of Sweetened Condensed Rice-Cereal Milk
Rawiporn Polpued1 and Krittiya Khuenpet1*
1Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Rangsit Centre Khlong Nueng, Khlong Luang, Pathum Thani 12120, Thailand
*Tel.:+66 2564 4440, E-mail: [email protected]
ABSTRACT: The objective of this research was to study effect of pasteurization and high pressure processing on physical and sensorial properties of sweetened condensed rice-cereal milk (SCRM). One SCRM sample was conventionally pasteurized at 63 °C for 30 min and other four samples were treated by applying high pressure processing (HPP) at 300, 400, 500 and 600 MPa for 10 min. The result showed that pasteurized SCRM samples had lightness (L*), greenness (a*) and whiteness values greater than HPP SCRM samples which were 85.17, -0.45 and 83.11, respectively. The increase of high pressure application significantly affected the color values of the HPP samples. The higher in lightness (L*) and greenness (a*) values were observed when the high pressure was applied at 600 MPa for 10 min. However, there was no significant difference in greenness (a*) among HPP SCRM samples. The water activity, total soluble solid and solubility index of all samples were in the ranges of 0.980-0.982, 24-25 °Brix and 0.2 ml. The viscosity values of HPP SCRM samples at 300 and 400 MPa (1,441.67 and 1,440.00 cP, respectively) were higher than SCRM pasteurized with the conventional method (1,217.50 cP). The Herschel-Bulkley model was found to describe the flow behaviour of pasteurized and HPP samples with the flow behaviour index (n) in the range of 0.30- 0.34. There was no significant difference in yield stress (σo) between HPP SCRM samples and commercial sweetened condensed milk. The SCRM pasteurized by conventional method obtained greater sensorial scores in rice flavor, sweetness, oiliness, viscosity and overall acceptability at the level of slightly like.
Keyword: Conventional, Herschel-Bulkley model, High pressure processing, Pasteurization, Sweetened condensed milk
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P11-BB A mixture design approach on the texture of food gel bead made from tapioca flour, soy flour and cane sugar
Nattagan Chantagith1, Natnaree Katkaew1, Panida Rattanapitigorn1*
1 Division of food Science and Technology, Faculty of Agro-Industry, Chiang Mai University 155 Moo2, MaeHae, Mauang Chiang Mai, Chiang Mai, Thailand 50100
*E-mail: [email protected]
ABSTRACT: An extreme vertices design for a mixture of three components was used to find out optimum proportion of tapioca flour (mass fraction of 0.5000-1.0000), soy flour (mass fraction of 0-0.5000), and cane sugar (mass fraction of 0-0.1000) in food gel bead system. Nine compositions of the three components were prepared. Pasting profiles of the powder mixtures were analyzed by Rapid Visco Analyzer and texture profiles of fresh, chilled, and rehydrated- freeze-dried tapioca flour-soy flour- cane sugar (TF-SF-CS) gel beads were evaluated using a texture analyzer. Increase in the proportion of soy flour in the range of 0.1125-0.5000 decreased peak viscosity, breakdown, final viscosity, and setback value. Using tapioca flour in the proportion of 0.8125-1.0000 gave the lowest hardness of fresh TF-SF-CS gel beads (92.00-283.00 g-force). Soy flour in the proportion of 0.1125-0.500 exhibited lower texture profiles (hardness, cohesiveness, springiness, gumminess, chewiness, and resilience) than those of pure tapioca flour for chilled and rehydrated-freeze-dried gel beads. Significant relationships among pasting profiles of TF-SF-CS mixtures and texture profiles of fresh, chilled, rehydrated-freeze-dried beads were found. This implied a functional role of soy flour in food gel beads. In conclusion, soy flour can act as anti-retrogradation for TF-SF-CS gel beads stored under chill condition (4 ºC for 7 days) and in freeze-drying conditions. The small amount of cane sugar did not affect retrogradation of starch in the TF-SF-CS gel bead system.
Keyword: food gel bead, soy flour, cane sugar, pasting profile, anti-retrogradation
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P62-BB Surface Modification to Reduce Deposition Flux of Spray Dried Noni (Morinda Citrofolia L.) Juice
Abidin N. Z., Zubairi, S.I.* & Hashim, H.*
1Department of Food Sciences, Faculty of Science & Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor
*Tel.:+603 8921 5989, E-mail: [email protected]
ABSTRACT: Spray drying is widely spread technique for drying of liquid products especially fruit juices such as noni juice. However, during spray drying of noni juice stickiness problem commonly occurs due to low molecular weight sugars (sucrose, glucose and fructose). The aim of the present research was to determine the impact of Teflon surface modification on the yield of spray dried Noni juice and deposition flux. Different exposure time of feed spray was undertaken prior to adhesion flux weight determination. Three different sets of inlet temperature (100 oC, 150 oC and 190 oC) and exposure times (of 15 min, 30 min, 60 min, 75 min, 90 min and 115 min) were tested. Samples were evaluated for contact angle, weight of adhesion flux, hygroscopicity and moisture content. There was a sudden increased in deposition flux (p<0.05) as the temperature increased. At 150 and 190°C, the weight of deposition flux was not significant (p>0.05) for both plate materials. The borosilicate plates (BP) registered up to 80% deposit removal whilst Teflon plate (TP) recorded only 20%. Physical observation of the Teflon plates showed that some areas of the plate (100 °C) were fully clear from any particles. Nevertheless, for the borosilicate glass plates, the primary adhered particles tend to retain and smeared along the plates. In addition, there was a substantially negative relationship between the contact angle and adhesion weight, (r = -0,924, p<0.01). The negative connection suggests that by increasing the contact angle, the adhesion weight will decrease and vice versa. The contact angle of the Teflon (PTEFE) surface was approximately 117.2 ± 1.4°, which provided an excellent hydrophobic surface. In this research, the powder with the lowest amount of hygroscopicity was gained at 190 oC using the Teflon plate. For that reason, surface modification was indeed amplified the surface hydrophobicity thus decreasing the deposition flux
Keyword: adhesion, deposition flux, spray drying, stickiness, teflon, yield
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P77-BB Effect of spray drying conditions on microencapsulation of bioactive compounds extracted from cassava leaf
Ploypailin Akanitkul, Numphung Rungraung, Uthaiwan Suttisansanee, Varongsiri Kemsawasd, Thunnalin Winuprasith*
Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand.
*Tel.: +66 2800 2380 ext. 123, E-mail: [email protected]
ABSTRACT: This research aimed to investigate the effect of ratio of cassava leave extract in oil-in-water (O/W) emulsion and optimize spray drying condition. Ethanol extract of cassava (Manihot esculenta Crantz) leaf extracts (CLE) at 10% (w/w) could be dissolved in rice bran oil. To prepare the stable oil-in-water (O/W) emulsions using 1% (w/w) Tween 60 as an emulsifier using a high speed blender at a speed of 10,000 rpm for 3 min, the appropriate concentration of oil containing CLE in the emulsions was varied at 2.5% (w/w) and 5.0% (w/w). No phase separation occurred in the 2.5% O/W emulsion after storage at room temperature (25 C) for 24 hours. Hence, the 2.5% O/W emulsion containing CLE was spray- dried using 10% maltodextrin as encapsulating agent at different inlet/ outlet temperatures at 150/80°C, 165/80°C, and 180/80°C. The product yields, physicochemical properties (color, moisture content, water activity) and antioxidant activities of the microencapsulation CLE powder were examined. The results showed that the production yields were 86.44%, 85.45%, and 87.3% with the inlet temperature of 150°C, 165°C, and 180°C, respectively, indicating that there was no significant difference (p > 0.05) in product yields between each inlet temperature. The product color was green color. The lightness (L*) decreased and the magnitude of a* and b* values increased with increasing the inlet temperature. All processing conditions could produce the CLE powder with moisture content and water activity below 4% (dry weight) and 0.2, respectively. The antioxidant activities were analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, Ferric reducing antioxidant power (FRAP) assay and Oxygen radical absorbance capacity (ORAC) assay. There was no significant difference in antioxidant activities measured by DPPH assay which were in range between 0.20 to 0.22 mol/100 g (dry weight). The highest antioxidant activities measured by FRAP and ORAC were 245 and 2,050 µmol/100 g (dry weight) which were found in the CLE powder using inlet temperature at 150°C. Summary, the best encapsulation condition was atomization of the 2.5% (w/w) O/W emulsion containing CLE (10% in oil phase) at 150 °C and 10 % (w/w) maltodextrin. The mean particle size of CLE powder was 305 m. The CLE powder product by spray drying can be
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020 used as an alternative choice as a functional ingredient for functional drinks due to its antioxidant activities.
Keywords: Microencapsulation, Spray dry, Cassava leaf extract, antioxidant activities
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P137-BB Acne gel production from pickled mango seed
Kalranath Suwapanichkittikorn1, Suwatchai prapar1, Pongprom ponpermpoon1, Pongsert Sripron2, and Rachit Suwapanich2,*
1Saint Louis School Chachoengsao, Chachoengsao, 24000, Thailand
2Program of Food Process Engineering, Faculty of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, 10520, Thailand
*Tel.:+66 89 173 6863, E-mail: [email protected]
ABSTRACT: Mango is the main economic plant of Chachoengsao province, which is consumed fresh and processed to add value, for example, pickled mango. The processing will cause the leftover such as peel and seeds, which are wastes in the processing industry and causing environmental problems. Therefore, this project was interested to use leftover seeds from the factory as the studied issue. The purpose is to study and to evaluate the effectiveness of pickled Chok Anan mango seed extract for inhibiting the growth of microorganisms on the facial skin and to determine the ration and develop the acne gel extracted from pickled mango seed product. The organizer experimented by extracted with 95% ethanol in the ratio of 2:40 and 2:80 g/ml. The concentration of 50, 5 and 0.5 mg/ml were compared to study the important compound in pickled mango seed. Acne gels are made by determining the ratio of the extract and based gel in 1:3, 2:3, 3:3 and 4:3 ml/g, to test the effectiveness of the extract and the acne gel extracted from pickled mango seed in inhibiting the growth of microorganism on the facial skin using Agar disc diffusion method. The result showed the acne gel extracted from 2:80 g/ml ratio at 50 mg/ml concentration has a clear zone diameter of around 1.62 cm. The acne gel extracted from 2:40 g/ml ratio at 50 mg/ml concentration has clear zone diameter around 1.30 cm. While the acne gel extracted from pickled mango seed which the extract was from 2:40 g/ml ratio at 50 mg/ml concentration, showed the widest clear zone diameter at 0.70 cm from the 4:3 ml/g ratio. When compared with the control acne gel, the control has a clear zone diameter of around 0.78 cm. The acne gel extracted from pickled mango seed was less effective than the control acne gel only 0.08 cm which indicated that there is the possibility of using the extract from pickle mango seed to develop the acne gel.
Keyword: Pickled mango seed, facial skin, Acne gel
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P13-BP The quality of Palm sap sugar powder producing by using a prototype drying machine
Ratana Sananmuang1*
1Department of Chemistry, Faculty of Science, Naresuan University, 99 Moo 9, Thapho, A. Muang, Phitsanulok 65000, Thailand
*Tel.:+66 5596 3425, E-mail:[email protected]
ABSTRACT: The aims of this research were to build the prototype drying machine for making a palm sap powder and determine the qualities of this sugar powder including moisture content, amount of reducing sugar, total soluble solid and its color. The results showed that the prototype drying machine had good efficiency. The time-consuming of making 20 L of palm sap juice to be powder was 9-21 min (average value 14.88 ± 4.68). The consumption of electricity was only one unit which it approximately cost 5 Baht, while that of man-power use took about 90-120 min and cost 100 Baht. The moisture content, amount of reducing sugar and total soluble solid of sugar powder were 37.78%, 5.80% (or 186.25 ± 13.62 mg/100 mL), and 80.34 ± 1.96 ºBrix, respectively. The color showed that sugar powder was golden brown, more red, and quite dark yellow that contained L*, a*, b* color values of 51.76, 4.01, and 19.12, respectively. Overall, this prototype drying machine for making a palm sap powder has less time-consuming and energy consumption.
Keyword: Moisture, Palm sap, Production, Prototype drying machine, Reducing sugar, Sugar powder
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P44-BP Physical and Chemical Properties of Arabica Coffee in Ywangan Township, Myanmar
Sai Aung Moon1 and Piyaporn Cheamchaitrakun1,2*
1School of Agro-Industry, Mae Fah Luang University 2Tea and Coffee Institute, Mae Fah Luang University Chiang Rai 57100, Thailand
* Tel.:+66 5391 6752, E-mail: [email protected]
ABSTRACT: Coffee processing is the main important step to obtain a good green coffee bean and to prevent fruit spoilage by unfavorable fermentation. The objective of this research was to study the effect of different coffee processing methods; dry process (DP), wet process (WP), and honey process (HP) under three factories on the physical and chemical properties of green coffee bean. Coffee green beans (C. Arabica var. Catuai) were collected from three factories at Ywangan Township, Myanmar. The sample was prepared by three different processing methods, and analyzed the physicochemical properties including bulk density, color, moisture content (MC), protein, lipid and fatty acid were investigated. The result showed that color values for L*,a*, b*, C* and H ̊ were influenced by DP, WP and HP. DP (14.73-14.86 %) had higher protein content on compared in the WP (13.43-14.21 %), and HP (14.14-14.63 %). Lipid content on WP (12.90-13.33 %) was higher than HP (12.54- 12.63 %) and DP (11.98-12.35 %). Palmitic (C16:0) and linoleic (C18:2) acid was the main fatty acids and determined as a coffee flavor and aroma. Palmitic (C16:0) of DP (55.23-56.10%) was higher than WP (53.73-55.47%) and HP (55.03-55.93%) which can provide bitter and sweeter taste. Linoleic (C18:2) of WP (23.33-23.7 %) was lower than HP (23.77-24.00 %) and DP (23.57-24.57 %) which can provide more acidity. Thus, the different coffee processing methods were significantly affected (p ≤ 0.05) on physical and chemical properties such as protein, lipid and fatty acids, but no significant difference (p ≥ 0.05) on density.
Keyword: Arabica coffee, Coffee processing, Myanmar, Physicochemical properties
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P125-BP Factors affecting yield of protein hydrolysate extracted from porcine placenta
Thanaboon Theerapattarasakul1, Supanut Leelapunnawut1, Chotika Viriyarattanasak2, and Punchira Vongsawasdi1*
1 Department of Microbiology, King Mongkut’s University of Technology Thonburi, 126 Prachautis Rd, Bangkok 10140, Thailand
2 Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkhuntien, Bangkok 10140, Thailand
*E-mail: [email protected]
ABSTRACT: Porcine placenta is such abundant source of bioactive compounds and hormones. It therefore is of interest for an industrial production of protein hydrolysate. Typically, its production yield is influenced by various factors such as characteristics of placenta, enzyme activity, and hydrolysis time. This study aimed to investigate factors affecting the production yield, degree of hydrolysis (DH), and scavenging activity of hydrolysate. The studied factors were (1) blood remaining in placenta vs washing placenta and (2) particle size of placenta. Results demonstrated that DH of the hydrolysate from placenta containing blood was 28.89±8.39% which was significantly lower than those from washed placenta (33.01±6.69%) (P≤0.05). Pre-treatment via washing raw materials could slightly improve yield and scavenging activity from 14.45±0.31% to 16.99±3.66% and 78.85±4.38% to 80.93±4.03%, respectively. Protein hydrolysate from smaller particle size (width 0.4±0.1 cm; length 1.3±0.6 cm) of placenta provided greater DH (39.38±0.63%), comparing to those from larger particle size (width 0.9±0.5 cm; length 3.5±1.8 cm) (P≤0.05). The yield and scavenging activity of hydrolysate from smaller particle were 19.33±2.45% and 70.89±7.48%, respectively, while those from larger particle were 14.52±1.46% and 71.83±6.49%, respectively. According to validation in an industrial scale, size reduction process could improve 2.5% of production yield, comparing a common manufacturing process.
Keyword: blood remaining, particle size, yield, protein hydrolysate, porcine placenta
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P128-BP Effect of oyster extract corn flour and sugar on rheological properties of oyster sauce
Pattra Sangsopa1 and Bootsrapa Leelawat1*
1Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, 12120, Thailand.
*Tel.:+66 2564 4440, E-mail: [email protected]
ABSTRACT: The objective of this research was to study the effect of three independent variables including oyster extract (9-30%), corn flour (2-5%) and sugar (8-15%) on rheological properties of oyster sauce using the central composite design (CCD). The relationship between independent variables and dependent variables including yield stress, consistency coefficient, flow behaviour index and flow rate of oyster sauce were evaluated by response surface methodology (RSM). The oyster sauce prepared from different ingredients showed a Herschel Bulkley and shear thinning behaviour. The relationship between the three independent variables and yield stress together with consistency coefficient was explained by the quadratic model, whereas the relationship with flow behaviour index as well as distance to flow was explained by the linear model. The regression equation demonstrated that the effect of corn flour on consistency coefficient, yield stress, flow behaviour index and distance to flow was greater than oyster extract and sugar. The increasing ratio of corn flour resulted in increasing consistency coefficient while decreasing yield stress, flow behaviour index and distance to flow.
Keyword: oyster sauce, rheological properties, shear thinning, corn flour, central composite design
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P138-BP Non-Dairy Low Fat Ice Cream Produced from Germinated Tubtim Chumpare Rice
Thidaporn Meesin1, Sasithorn Wanchum1, Suthee Pungboonya1 and Sirinda Kusump1*
1Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Patumthani, 12120, Thailand
*Tel.:+66 84 025 4683, E-mail:[email protected]
ABSTRACT Ice cream made with rice has been popular among those who love ice cream and are lactose intolerant. Colored rice has been used in the ice cream formulation for increasing antioxidant activity of the ice cream. Tubtim Chumpare rice is a newly developed colored rice cultivar which is high in antioxidants. The objective of this study was to investigate the possibility of using germinated Tubtim Chumpare rice as an ingredient in non-dairy low fat rice ice cream. The ice cream was formulated using 3-6% rice milk (contributing to 0.39-0.78% rice solid), 3% rice bran oil, 3% inulin, sucrose, glucose corn syrup, stabilizer and emulsifier. Tubtim Chumpare rice grains were germinated, ground, and sieved before mixing with other ingredients. The rice ice cream samples were kept frozen at -18 C. The results showed that viscosity of the rice ice cream mix increased with increasing germinated rice content (p<0.05). Overrun of the ice cream tended to decrease with increasing germinated rice content while first drip and acidity increased with increasing germinated rice content (p<0.05). Sensory evaluation revealed that ice cream produced with 4 and 5% germinated rice milk had highest score in color and texture attributes (p<0.05). Germinated Tubtim Chumpare rice at the concentration of 0.65% rice solid content can be considered for formulating non-dairy low fat rice ice cream
Keyword: diary-free, lactose-free, gluten-free, and frozen dessert
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P136-BJ Survivability of Lactobacillus acidophilus and quality attributes of puffed pounded-unripe rice supplemented with probiotics using a fluidized-bed coating method
1,*Duangkhamchan, W., 2Itsaranuwat, P.
1Research Unit of Process Design and Automation, Faculty of Engineering, Mahasarakham University, Kamriang, Kantarawichai, Maha Sarakham 44150, Thailand
2Department of Biotechnology, Faculty of Technology, Mahasarakham University, Kamriang, Kantarawichai, Maha Sarakham 44150, Thailand
*E-mail: [email protected]
ABSTRACT: Value-added breakfast cereals are receiving increased interest due to changes in lifestyles and modern trends of health awareness among consumers. Among various cereal grain products, puffed pounded-unripe rice (PPUR) was chosen because of its excellent health beneficial properties. Feasibility of supplementing the probiotic bacteria Lactobacillus acidophilus (LA5) into PPUR was investigated using a fluidized-bed coating method. Suitable fermentation conditions were tested based on a pH criterion of 4.5. Three types of cell host solutions including sucrose, skim milk and maltodextrin were examined as suitable carriers, and optimal coating condition was determined. Product qualities were evaluated for stability. Results showed that milk fermented for 24 hr gave the highest viable cell count of approximately 109 to 1010 CFU ml-1 when optimally mixed with distilled water at milk:water ratio of 45:105 (mL:mL). Skim milk was determined as the most suitable host giving the highest retention of LA5 cell count. Coating condition at a feed rate of 10 ml min-1, coating time of 5 min and constant temperature at 50°C gave the highest survival rates of LA5. Moisture contents and water activity (aw) values of all coated products ranged 3.38-3.72 %wb and 0.201-0.232, respectively. Regarding textural properties, coated PPUR showed increased hardness and crispiness compared with uncoated samples, while variation of coating conditions had no significant effects. Dynamic changes in viable LA5 cell count, textural properties, aw, peroxide value and thiobarbituric acid values fitted well with various kinetic orders. Findings indicated the feasibility of adding probiotics to dry products associated with suitable coating solution and offered guidance for product development and process design.
Keywords: Lactobacillus acidophilus, wet granulation, survivability, value-added cereal
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
DIVISION C Food Product Development, Sensory, and Consumer Research
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O22-CP Development of silken tofu coagulated by glucono-delta-lactone for consumers with mastication and swallowing problems
Thanakorn Wongprasert1, Inthawoot Suppavorasatit1*
1Department of Food Technology, Faculty of Science, Chulalongkorn University Phyathai Rd. Wangmai, Pathumwan, Bangkok, 10330, Thailand
*Tel. +66 2218 5515-6 Fax. +66 2254 4314, E-mail: [email protected]
ABSTRACT: The objective of this research was to develop silken tofu formulation with glucono- delta-lactone (GDL) compared with Universal Food Design (UD) standard, which is suitable for consumers with mastication and swallowing problems. In order to develop high quality silken tofu coagulated by GDL, the parameters affecting texture of silken tofu was studied. The result showed that GDL gave the best quality silken tofu using soymilk with ratio of bean to water at 1:6. The optimal coagulation temperature and GDL concentration were determined. The most appropriate GDL concentration and temperature and were at 0.3 mg GDL/100 mL soymilk and 80 ºC with 35 minutes holding time, respectively. With these optimal parameters, texture of silken tofu was soft, but a syneresis problem was occurred. Thereby, adding 5% acid-treated tapioca starch could stabilize silken tofu with low syneresis. Hardness of developed silken tofu was 2.5 N, which meets the requirement of UD Level 3. The results of this research can help to improve the quality of traditional silken tofu and used this formulation to develop functional high protein soy-based gel products in the future.
Keyword: silken tofu, GDL, modified starch, tofu texture
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O65-CP Bread quality as affected by sorghum and breadfruit flours as wheat substitutes
Fahrunnisa Adzqia1, Masubon Thongngam2 and Suntaree Suwonsichon1*
1Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand
2Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand
*Tel.:+66 2562 5017, E-mail: [email protected]
ABSTRACT: Bread, a bakery product from wheat, is consumed worldwide as a basic food. Nevertheless, wheat cannot grow well in Asia and also has a negative effect on consumers who suffer from Celiac disease. Therefore, wheat substitution in bread is needed. This study investigated the potential use of sorghum and breadfruit flours as wheat substitutes in bread. Sorghum flour was studied at 20% and 30% substitution levels; while breadfruit flour was used at 5% and 10% substitution levels. Various bread qualities were assessed, including weight loss, specific volume, top crust and crumb color and texture in terms of hardness, gumminess, chewiness, cohesiveness, springiness and resilience. Results showed that the weight loss decreased significantly (p<0.05) at 30% sorghum flour substitution level while the specific volume of bread decreased significantly (p<0.05) with each increased sorghum flour level. Bread crumb lightness (L*) tended to reduce while redness (a*) and yellowness (b*) tended to increase with the increase of sorghum flour levels. Hardness, gumminess and chewiness values tended to increase with increased sorghum flour levels although the difference was not significant (p>0.05). Whereas cohesiveness, springiness and resilience of the bread decreased significantly (p<0.05) with increased sorghum flour levels. For breadfruit flour, weight loss and specific volume of bread decreased significantly (p<0.05) with each increased breadfruit flour level. Crumb color of bread prepared from breadfruit-wheat composite flour was redder (increased a*) and yellower (increased b*) than that of the control bread. For texture, hardness and chewiness of bread increased significantly (p<0.05); while cohesiveness, springiness and resilience decreased significantly (p<0.05) with each increased substitution level. Gumminess of the bread increased significantly (p<0.05) at 10% substitution level. Based on the results, sorghum flour could substitute wheat flour at 20% level to get desirable bread volume without sacrificing its texture quality. Breadfruit flour, on the other hand, had tremendously adverse effects on bread volume and texture quality. It could be used at no more than 5% substitution level.
Keyword: Sorghum, Breadfruit, Composite flour, Bread, Texture
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O99-CP Effect of red jasmine brown rice flour on quality of gluten-free noodles
Patomporn Waewkum1* and Jittra Singthong1
1Department of Agro-Industry, Faculty of Agriculture, Ubon Ratchathani University Warinchamrap, Ubon Ratchathani, 34190, Thailand
*E-mail: [email protected], [email protected]
ABSTRACT: Red jasmine brown rice (Oryza sativa L.) is one of pigmented brown jasmine rice that crop in Thailand. Brown rice have nutritious components and health beneficial more than white rice. The aim of this study was to investigate the effect of red jasmine brown rice flour (RJB) 0-50% on quality of gluten-free noodles. The result showed the pasting properties and thermal properties of mixed gluten-free noodle flours. Increasing of RJB results in peak viscosity and breakdown increase (p≤0.05) while final viscosity, setback and Te significantly decreased. RJB added in mixed noodle flours were not effect to pasting temperature, To, Tp and ∆H (p>0.05). The cooking qualities of RJB noodles showed that cooking yield and water absorption decreased, whereas cooking loss increased at high RJB. The hardness and springiness decrease when adding more RJB. For the color parameters redness (a*) and yellowness (b*) trend to increase, but whiteness (L*) decrease. The result of sensory evaluation showed that color, odor, texture and overall acceptance of 10-20% RJB flour were non-significant with control (p>0.05) except appearance. The result of this study showed that RJB can use to improve the quality of gluten-free noodles and other products.
Keyword: Red jasmine brown rice flour, Gluten-free noodles, Cooking properties, Textural properties
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O122-CP Physicochemical and sensorial properties of date palm syrup made from premature fruit drop, fresh and dried date pulp
Kittanan Burapalit1*, Kamolnate Kitsawad1 and Tatsawan Tipvarakarnkoon1
1Department of Food Biotechnology, Faculty of Food Biotechnology, Assumption University, Bangkok 10240, Thailand
* Tel.:+66 94 441 5149, E-mail: [email protected]
ABSTRACT: This study aimed to examine physicochemical and sensorial properties of date syrup made from Barhee cultivar of premature fruit drop and to compare with those made of fresh and dried date fruit pulp. They are different by levels of ripening and grading of date palm fruits (fresh date, premature fruit drop, and dried date). The properties of date syrup (80° ‘Brix) were investigated including total solid (TS), pH, color, viscosity, sugar profile, overall yield from date pulp, and yield lost by filtration of date syrup. Fifty consumers were asked to rate the intensity and their liking products using rate- all-that-apply (RATA). The results showed that premature date fruit drop syrup showed different properties from fresh date and dried date syrup in terms of pH and total solid. However, the physicochemical properties sensorial properties of fresh date and premature fruit drop syrup were similar. They showed brighter in color and more yellow (L* = 2.53-3.350, b* = 4.36-5.78) than dried date syrup (L* = 0.90, b*= 1.56) but lower overall yield percentage. In terms of sensorial characteristics, the color and flavor intensity of fresh date and premature fruit syrup were not different however dried date syrup was slightly higher. Although the physicochemical and sensorial characteristics of syrup were different, the consumer preference was comparable (7.04 – 7.26 out of 9).
Keyword: Date fruit, Phoenix dactylifera L., Premature fruit drop, Date syrup, Rate-all-that-apply (RATA)
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P68-CB Development of Complete Balanced Nutrition Instant Diet for Dysphagia Patients with Various Rice Powder Concentrations
Niramol Muangpracha1, Numphung Rungraung1 and Thunnalin Winuprasith1*
1Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand.
* Tel.: +66 2800 2380 ext. 123, E-mail: [email protected]
ABSTRACT: The purpose of the development of a complete balanced nutrition instant product was for dual uses as a blenderized diet for enteral tube feeding and oral drink for dysphagia patients. This research aimed to study the effect of Thai Jasmine rice (Khao Dawk Mali 105) powder on properties and nutrition profile of the complete balanced nutrition instant product. The rice powder was milled through a 75 m mesh sieve (mesh number 200). The main ingredients included whey protein isolate, sugar, maltodextrin, and rice powder. Five formulations were prepared by varying amounts of rice powder at 4 g (7%), 8 g (12%), 12 g (17%), 16 g (22%) and 20 g (27%) per serving. One sachet of instant powder was mixed with 180 ml drinking water at 60 0C. No phase separation occurred after storage for 6 hours. The viscosity at constant shear rate of 100 s-1 increased from 0.0585 Pa.s to 0.694 Pa.s whereas the flow rate decreased from 103.44 ml/min to 0.19 ml/min with an increasing amount of rice powder. All five formulated products can be classified according to the International Dysphagia Diet Standardization Initiative (IDDSI) at level 0 to level 3. The products provided caloric density of approximately 1.0-1.1 kcal/ml and the energy distribution recommendation by Dietary Reference Intake (DRI) from protein, carbohydrate and fat were approximately in the range between 10 to 15%, 45 to 65% and 25 to 30%, respectively. The results from this study can lead to a potential application of using rice powder as a viscosity and texture modifier in food products for dysphagia patients.
Keyword: Rice powder, Dysphagia, IDDSI, Texture modifier
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P92-CB Effect of syrup concentration, pasteurized time, and pasteurized temperature on Longkong in syrup product and its shelf life
Jaruwan Maneesri1*, Soraya Docar1 and Koriyoh Kalupae1
1Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani 94000, THAILAND
*Tel.:+66 86 749 5985, E-mail: [email protected]
ABSTRACT: Longkong (Lansium domesticum Corr) is plant a species economy with popularity consumed, especially in southern provincial of Thailand. One plant can produce fruit increased every year according to age. Longkong fruit cannot be kept. It was ripen and easily spoiled. Therefore, longkong in syrup product was develop. This aimed of research to the effect of syrup concentration, temperature, time for pasteurization and shelf life of longkong in syrup product. Longkong fruit in differents concentration of syrup (40, 50 and 60% (w/v)) and store at room temperature for 24 hours were analyzed to chemical and physical quality. There was no significantly change in pH, firmness, and brown color. However, total soluble solid was increased. The sensory tests found that longkong in 50% syrup concentration was accepted to color, tast, flovour, texture, sweetness and overall. Then, longkong in syrup product was pasteurizated at 70 and 80 °C for 10 and 20 min. It found that pH, total soluble solids and firmness of longkong in syrup product were closely at 3.87+0.14-3.95+0.13, 22.6+1.0-23.0+1.0 °Brix and 1.52+0.5-1.69+0.69 N, respectively. Total viable count was less than 25 cfu/g. Therefore, pasteurization was selected at 80 °C for 10 min. Because the product was not different chemical and physical characteristics. The shelf life of product at 4 °C and room temperature (27.5±1.6 °C) for 4 weeks were studied. The result show that pH in longkong and syrup value were 4.13 and 3.94 at 0 week. At 1-4 weeks, pH of longkong and syrup value were 3.83+0.08-3.96+0.02 and 3.62+0.04-3.75+0.01, respectively. While, pH was a few decreased but the total soluble solids and firmness were not significantly (p<0.05). The shelf life at room temperature was effect to browning color. The microbial quality include total variable count, Staphylococcus aureus, Escherichia coli, yeast and mold were detected. Yeast and mold were exceed the standard 4 weeks of store at 4 °C and room temperature (27.5±1.6 °C). It was is 3.8×103 cfu/g and 4.9×103 cfu/g, respectively.
Keyword: Longkong, Syrup, Pasteurization, Shelf life
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P64-CP Stability of β-carotene Encapsulated in Plant-Based Emulsions: Impact of Nanofibrillated Cellulose Concentration
Ichlasia Ainul Fitri1, Wiphada Mitbumrung1, and Thunnalin Winuprasith1*
1Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand
* Tel: +66 92 435 4343, E-mail: [email protected]
ABSTRACT: The influence of concentration of nanofibrillated cellulose (NFC) on stability of 10% of oil-in-water (O/W) emulsions containing β-carotene using tween 20 as an emulsifier was examined. The concentrations of NFC were varied at 0.05, 0.10, and 0.20% (w/w). There was a progressive increase in particle size (d43) of the emulsions with increasing NFC concentration caused by bridging flocculation induced by NFC. Addition NFC decreased the value of L* due to the white and turbid color from native NFC but total colour difference (ΔE) between the emulsions containing NFC and the one without NFC was not noticeable by visual observation. No creaming occurred in all emulsions after storage for 7 days. The stability of β-carotene increased with increasing NFC concentration because of less surface area interacting with unappropriated environment such as temperature and light during measuring. From all results, it can be indicated that NFC can be used as natural stabilizer to increase the emulsion and -carotene stability. Moreover, NFC at concentration of 0.10% is preferred to use as stabilizer in these emulsions. This experiment provides useful information for further applications especially colloidal delivery system for bioactive compound.
Keywords: Emulsions, β-carotene, Nanofibrillated cellulose, Stability
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P69-CP Rheological and physicochemical properties of ice cream fortified with freeze-dried mulberry powder
Pathompol Suwanmongkol1, Pornrat Sinchaipanit1*, Napassorn Peasura 1 and Anantita Sangsuriyawong1
1 Institute of Nutrition, Mahidol University 999 Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom, 73170, Thailand.
*Tel.:+66 2800 2380, E-mail: [email protected]
ABSTRACT: The objective of this study was to evaluate the changing in rheological property and physical attributes including sensory analysis of ice cream fortified with freeze-dried mulberry. Preliminary studies were conducted to determine the basic ice cream formula and appropriate levels of freeze- dried mulberry addition. Different levels of mulberry at 0 (control), 2, 4, and 6% were fortified ice cream. The rheological and physical properties including sensory evaluation were monitored. The results showed that the storage modulus (G′) and loss modulus (G″) of ice cream mix tended to increase with the greater addition of mulberry powder. The obvious reduction of hardness of ice cream with adding mulberry powder at level 2, 4, and 6% were indicated and compared to the control. All mulberry ice cream treatments showed significant increases in melting resistance (p≤0.05) than control but among different levels of mulberry addition were not significant. Increment of freeze- dried mulberry did not significantly increase the %overrun. The slightly lower pH ice cream was acquired when added higher mulberry powder. The red-purple color of mulberry ice cream was showed, agree on the value of the lightness (L*) and yellowness (b*) deceased but the redness (a*) value increase. Fortified 2% freeze-dried mulberry powder was the best acceptance for mulberry ice cream by panelists (n=30, 9 point hedonics scale).
Keyword: Mulberry, Ice cream, Functional food, Rheological property, Sensory acceptance
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P73-CP Effects of pineapple juice and commercial meat tenderizeron quality of beef jerky
Teepanee Pinitjun1, Thongchai Suwonsichon1 and Suntaree Suwonsichon1*
1Department of Product Development, Faculty of Agro-Industry, Kasetsart University 50 Ngamwongwan Rd., Bangkok, 10900, Thailand
*Tel.:+66 2562 5017, E-mail: [email protected]
ABSTRACT: The objective of the study was to determine the effects of pineapple juice of varying total soluble solid (TSS) contents (12 and 16 o Brix) and concentration levels (5 and 10%) and commercial meat tenderizer added during marination on quality, especially texture, of beef jerky prepared from beef round. Beef jerky marinated without pineapple juice and commercial meat tenderizer served as the control sample. Results showed that samples marinated with pineapple juice tended to have slightly lower pH than other treatments. Moisture contents were not significantly different (P>0.05) among samples. Water activity of the samples varied in the range of 0.45-0.57. Beef jerky samples that were marinated with pineapple juice and commercial meat tenderizer had significantly lower (P<0.05) hardness, gumminess, chewiness and shear force values as determined by a texture analyzer than the control. Such effects more evident for the samples marinated with pineapple juice (both 12 and 16 Brix) at 10% level than other marination treatments. While springiness and cohesiveness of the samples marinated with pineapple juice and commercial meat tenderizer were higher (P<0.05) than those of the control. Results from descriptive sensory analysis revealed that all beef jerky samples marinated with pineapple juice were rated lower in toughness, hardness, cohesiveness, firmness, chewiness, roughness, cohesiveness of mass and chew count, but higher in sour aromatic, sour taste, astringent, prickly and powdery than the control and commercial meat tenderizer. Four samples including the control, and beef jerky marinated with 12 °Brix pineapple juice at 5 and 10 %levels and commercial meat tenderizer were selected and tested with consumers. Results showed that beef jerky marinated with 12 oBrix pineapple at 5 and 10% levels were less preferred to the control in all aspects, due to the detection of powdery texture in the samples marinated with pineapple juice. Whereas beef jerky samples marinated with commercial meat tenderizer received higher (P≤0.05) liking score for tenderness than the control and no powdery texture was detected in the sample.
Keyword: Beef jerky, Meat Tenderness, Marination, Pineapple, Meat tenderizer.
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P84-CP Healthy Processed Cheese Analogue Product Concept Development and Sensory Evaluation of Prototype Product on Oil Replacement
Pachara Pomsang1 and Chaleeda Borompichaichartkul1*
1Department of Food Technology, Faculty of Science, Chulalongkorn University. Phayathai Rd., Wangmai, Pathumwan, Bangkok, 10330, Thailand.
*Tel.: +66 2218 5515-6, E-mail: [email protected]
ABSTRACT: This research was aimed to study a possibility of developing healthy processed cheese products by surveying Thai consumer demand and study their behavior as well as their attitude toward processed cheese product. The target were consumers who had concern about their health. The research was divided into first survey on target consumers and second study on opportunity of substitution of milk fat in prototype with healthy oil by sensory evaluation. From the result, it showed that more than 72% from 422 targeted consumers had positive buying intention and interested in product with antioxidants and omega fatty acid supplement. Sliced processed cheese with right flavor and texture were expected. Sensory evaluation of the substitution of milk fat in cheese prototype by healthy oil was done by 64 untrained panelists, using 6-hedonic scales and just-about-right (JAR) by descriptive data, net score, and penalty analysis (mean drop). Rice bran oil (RBO), soybean oil (SBO), palm oil (PO), and fish oil (FO) were selected to produce prototype for milk fat replacement study and acceptance evaluation. The panelists had positive liking of oil replacements, excepted FO prototype. RBO sample got the overall liking score that was close to the control (commercial product (COM)), followed by SBO, PO, and FO. However, penalty analysis found that RBO was too strong of firmness and too weak of oiliness. RBO sample were too weak of color, aroma, and cheese flavor similar to SBO and PO prototypes. FO sample was too oily also too strong color and aroma. Hence, the developed prototype products need to improved cheddar flavor as well as color and aroma. The information obtained from this study was used to develop healthy processed cheese products that conform to FDA standards and acceptable to the consumer’s health concept.
Keyword: Processed cheese, product development, sensory evaluation.
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P90-CP Effect of sucralose substitution on moisture transfer and physicochemical characteristics of Marian plum leather
Mintra Nugthum1, Pitiporn Ritthiruangdej1* and Nantawan Therdthai1
1Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok, 10900 Thailand
*Tel.:+66 2562 5004, E-mail: [email protected]
ABSTRACT: Marian plum is a tropical fruit which is highly perishable by nature and therefore presents great extent of postharvest losses. Making of fruit leather from fresh fruits is an effective way to preserve the product. Nowadays consumer awareness about health risks of diets high in sugar have increased dramatically. Therefore, this research aimed to produce a reduced sugar Marian plum leather by partially replacing 25, 50, and 75% of the sucrose contained in the control leather with an equivalent sweetness from the sucralose. Moisture transfer of Marian plum leathers during drying at 60 C was verified to fit the Newton drying kinetic model. The values for coefficient of determination and drying rate were in the range 0.787-0.947 and 0.0034-0.0056 s-1, respectively. Results indicated that the increment in replacement of sucrose with sucralose substantially increased drying rate. In addition, the optimum drying time to reach 10% moisture content predicted by the models was used to prepare the final four leathers, and subsequently their chemical and physical characteristics were analyzed. Results showed that there were no significant differences (P>0.05) in pH value (3.80-3.89) and moisture content (9.93-10.63%) between control leather and leathers prepared with increasing amounts of sucralose as sucrose replacer. With increase in replacement of sucrose with sucralose the values for lightness (L*), redness (a*), yellowness (b*) and cutting force increased while the values of browning index, reducing sugar and total sugars decreased. Based on the reduction of sugar level and drying time, the sucralose showed potential for the use in reduced sugar Marian plum leathers.
Keywords: Fruit leather, Reduced sugar, Marian plum, Kinetic model, Drying
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P106-CP Application House of Quality in Strawberry Topping Sauce
Lattapol Boonditsataporn1, and Suteera Vatthanakul1*
1Department of Food Science and Technology, Thammasat University, Pathumthani 12121, Thailand
*Tel.: +66 9013 7887, E-mail: [email protected]
ABSTRACT: Fruit topping sauce is a processed fruit product that is uses for topping on desserts. Nowadays, fruit topping sauce have many flavors depending on the type of processed fruit and also consumer’s preference variables. House of Quality (HOQ) is the interesting technique that can be used to study requirement and preferences of consumer on products. It is a powerful technique for analyzing the satisfaction and requirement of consumers. Currently, there has no research that used HOQ in fruit topping sauces. Therefore, the objective of this research was to study on the behavior and requirement of consumers on strawberry topping sauces products by using HOQ technique. In this study, data was collected with 200 consumers who were Thammasat University students. All of them consumed strawberry topping sauce. Most of them were aged between 18-25 years old and had income 0- 15,000 baht per month. For the behavior of consumers in topping sauce, they ate topping sauces 1-2 times a month with 37 percentage preferred to eat strawberry flavors. The most popular carrier consumed topping sauce with bread, ice cream and crepes, and ate topping sauce when going to a dessert shop or relaxing time. From the analysis with HOQ, the result found that 5 factors affected on needs of consumers. There were the nutritional value, product value, application, product quality and taste of product. In addition, the consumers needed of topping sauces should contain vitamins, had natural colors and also beautiful colors. As a result, the HOQ technique can be applied to improve and developed new topping products that meet the consumer needs.
Keyword: House of quality, Consumer behavior, Consumer satisfaction, Topping sauce, and Fruit sauce
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P129-CP KJ method and Sensory Characterization of minced pork containing different fat content
Phamorndech Tovaravirat1, and Suteera Vatthanakul1*
1Department of Food Science and Technology, Thammasat University Pathum Thani, 12120, Thailand
*Tel.: +66 9013 7887, E-mail: [email protected]
ABSTRACT: Minced pork is common food due to its fair price, nutrient-rich, and delicious food that can use in variable dishes. To increase consumer preferred in minced pork and also reduce food waste in the market, The Kawakita Jiro method (KJ method) used as a qualitative research method to gain an understanding of the characterization of minced pork that consumer preferred. KJ method is the tool that wildly use in generate idea, problem-solving, and analysis the group discussion, that can use in a new type of field research concept or teamwork concepts for creativity. An eight participants were recruited then separate into 2 groups according to the frequency to consume minced pork in a week: Group 1 was highly consumed pork group (higher than 3 times/week) and Group 2 was a plant-base pork consumed. Each group was written information about minced pork in small note then grouping these information and naming group title. After that, each group were asked to draw affinity diagram which better understand the response. The result showed that minced pork must be contained as low in fat content and can used as main ingredient in a variety of dishes. Then sensory evaluation with 100 consumers was performed to find out the preference of 100 consumer in different fat contained. Grinded red pork meat and grinded pork back fat was mixed at 0%, 10%, 20%, and 30%. The result showed that there were no significantly different (p>0.05) in sensory hedonic score however, minced pork that contained 10% fat should be selected as the optimum fat level according to its highest in the hedonic score mean for flavor, texture, taste, and overall liking attributes in all 4 treatments.
Keyword: Minced pork, KJ method, and Sensory evaluation
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P132-CP Effect of Banana Flour Substitution on the Quality Characteristics of Gluten-Free Bread
Isaya Pootongpong1 and Wilailuk Chaiyasit1*
1Division of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, 12120, Thailand
*Tel.:+66 2564-4486, E-mail: [email protected]
ABSTRACT: As the current worldwide incidence of celiac disease increases continuously, an increasing demand for good quality gluten-free products especially bread is rising. Unripe bananas contain a high proportion of resistant starch, non-starch polysaccharides and various vitamins and minerals. The objective of this research was to evaluate the effect of mixed gluten-free flour substitution by unripe banana (Musa sapientum L.) flour (BF) at 0, 30 and 60%w/w on the quality characteristics of gluten- free bread (GFB). Results showed that both dough and bread quality characteristics were affected by the level of banana flour replacement. Dough stickiness increased (p<0.05) from 28.56 to 35.16 g as the BF substitution increased from 0 to 60%. Specific volume, height, and cohesiveness of GFB decreased with increasing of BF substitution level although no significant difference (p>0.05) between the samples at 30% substitution and control. Hardness and chewiness of GFB increased with the increasing of the substitution. The substitution also increased a* of bread crumb but decreased L* of that. Sensory evaluation results revealed that even though colour and appearance acceptability of GFB containing BF were lower than that of the control, no significant different of that in flavour, taste, texture and also overall acceptability. Therefore, it is possible to use BF to increase the value of GFB.
Keyword: Gluten-free bread, Unripe banana, Banana flour, Egg white
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P134-CP Effect of Reducing Sodium Chloride and Phosphate in Thai Chicken Sausage (Kai-Yor)
Ausanee Attawasu1, Suteera Vatthanakul1 and Prapasri Theprugsa1*
1Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University 99, Phahonyothin Road, Khlong Luang, Pathum Thani, 12120, Thailand
*Tel.:+66 4075 1355, E-mail: [email protected]
ABSTRACT: Sodium chloride (NaCl) and phosphate are commonly used in Thai chicken sausage (Kai-Yor) as a food additive, mainly for improving the physical properties of the product. However, excessive use of NaCl and phosphate are harmful to consumers’ health. This study investigated the effects of reducing NaCl (0.53, 0.79 or 1.05 %w/w) and phosphate (0.10, 0.15 or 0.20 %w/w) on the physical and sensory properties. The results revealed that cooking loss (CL), texture and sensory attributes were adversely affected when NaCl and phosphate levels were reduced. Increased CL was observed when NaCl or phosphate reduced while hardness, gumminess, and chewiness decreased when reducing NaCl and phosphate levels. The sensory test showed that the highest overall liking score was found in the sample with NaCl 1.05 %w/w and phosphate 0.20 %w/w (F1), there was no significant difference (p>0.05) between Kai-Yor with NaCl 0.79 %w/w and phosphate 0.15 %w/w (F5). A principal component analysis (PCA) was used to identify the relationship between the physical and sensory properties of Kai-Yor. The results of the PCA showed the final two components. F5 was related to the first component that was positively correlated with hardness gumminess chewiness texture and juiciness as F1. Therefore, the condition of 0.79% NaCl and 0.15% of phosphate was possible solutions to reduce NaCl and phosphate content without affecting consumer acceptance.
Keyword: Kai Yor, Sausage, Phosphate, Sodium chloride.
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P21-CJ Product qualities and sensory evaluation of high protein snack bar incorporated with pea protein isolate
Sunyalak Gunyaphan1, Nattira On-nom1, Uthaiwan Suttisansanee1, Rungrat Chamchan1, Chanakan Chemthong1, Chaowanee Chupeeruch1*
1Institute of Nutrition, Mahidol University. 999 Phutthamonthon 4 Rd., Salaya, Phutthamonthon,Nakhon Pathom 73170, Thailand
*Tel.:+66 92 998 5282, E-mail: [email protected]
ABSTRACT: Snack bars are convenient and nutritious food composed of several ingredients. It also can be supplemented by some health-promoting substances such as pea protein isolate (PPI). The aim of this study was to formulate a high-protein snack bar using pea protein isolate using INMUCAL-Nutrients V.4.0. Moreover, the product qualities of PPI snack bars in term of physical and sensory qualities and nutritive values were also determined. Protein content of the PPI snack bars (20-25 g per 100 g sample) was criteria for the formulation. As the result the physical qualities of PPI snack bars showed that water activity was below 0.7, therefore snack bars should be stable against microbial growth. No significant difference was found in color values between the PPI snack bar and the control formula but PPI snack bars had higher hardness than the control formula. The energy, carbohydrate, protein, fat and dietary fiber of PPI snack bar was 439.40 kcal, 46.88 g, 22.20 g 18.12 g and 7.17 g per 100 g, respectively. Moreover, it had balanced energy distribution of carbohydrate: protein: fat at 54:25:21. The results from the sensory evaluation indicated that the liking score of appearance, color, odor, taste texture and overall liking of PPI snack bars were higher than 7 (like moderately). Therefore, PPI appears to be an alternative ingredient used to improve the nutritional quality of the high protein diet bar.
Keywords: snack bar, pea protein isolate (PPI), product qualities, nutritive values, sensory evaluation
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P25-CJ Effect of Jerusalem artichoke (Helianthus tuberosus) powder on quality of glass noodles
*Singthong, J. and Thongkaew, C.
Department of Agro-Industry, Faculty of Agriculture, Ubon Ratchathani University, Warinchamrap, Ubon Ratchathani, 34190 THAILAND
*E-mail: [email protected]
ABSTRACT: The Jerusalem artichoke (Helianthus tuberosus) tuber is a vegetable with a low caloric value and a high content of inulin, vitamins and minerals. The purpose of this study was to establish the physical and chemical properties of Jerusalem artichoke powder (JA powder). The results have indicated that moisture, ash, crude fiber, protein, lipid and carbohydrate contents were 6.71, 3.54, 2.83, 7.58, 0.28 and 79.04 %, respectively. The Jerusalem artichoke stored carbohydrates in the form of inulin instead of starch. Total dietary fiber (TDF), soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) of JA powder were 53.11, 40.07 and 13.04%, respectively. Total sugar, total phenolic compound (TPC) and antioxidant activity by DPPH of JA powder were 0.92 mg fructose/g sample, 6.58 mg GAE/g sample and 93.74 mg TEAC/g sample, respectively. Furthermore, this research reports the designed of experimental for optimizing JA powder on quality of glass noodles using three independent variables: JA powder concentration (0-3%), alginate concentration (1.5-2.5%) and calcium concentration (1-3%). Optimized condition for the glass noodles was 3% JA powder, 2% alginate and 3% calcium. This optimization revealed that glass noodles had more fiber and sugar including good texture and consumer acceptance. The microstructure of glass noodles addition with JA powder were smaller porosity compared to glass noodles without JA powder (commercially glass noodle).
Keywords: Jerusalem artichoke, Glass noodles, Alginate, Optimization conditions
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P28-CJ Production and quality evaluation of low GI waffle from whole wheat flour supplemented with RS IV and Sacred lotus stamen
Nichaputh Kaewmak1, Chaowanee Chupeeruch1, Uthaiwan Suttisansanee1, Dalad Siriwan2, Rungrat Chamchan1, Chanakan Khemthong1 and Nattira On-nom1*
1 Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4Rd., Nakhon Pathom, 7317, Thailand
2Institute of Food Research and Product Development, Kasetsart University, Bangkok, 10900, Thailand
*Tel.+66 81 981 2631, E-mail: [email protected]
ABSTRACT: Waffle is one popular product which is consumed by the various age groups due to the crispy texture and sweet taste. However, waffle is classified as high glycemic index food (≥70). Thus, this study aimed to develop a low glycemic index (GI) waffle from whole wheat flour supplemented with RS IV and sacred lotus stamen (SLSP). The low GI waffle was formulated by substituting whole wheat flour with 35, 45 and 55% of RS IV. Then, the formula with high overall liking score was continued to develop by fortification with 30, 35 and 40% of SLSP. The physical and sensory qualities were determined. Moreover, the low GI waffle with SLSP was evaluated on nutritional values, GI, total phenolic contents (TPCs) and antioxidant activities. The results showed that low GI waffle with SLSP could successfully developed by substituted whole wheat flour with 55 and 40% of RS IV and SLSP, respectively. The product could be claimed as high fiber and was classed as low GI product. Moreover, the TPCs and Antioxidant activities of low GI waffle with SLSP was higher than the control waffle formula. Therefore, it seemed that RS IV and SLSP could enhance the nutritional quality of the product with the consumer acceptability.
Keyword: Type IV resistant starch (RS IV), Sacred lotus stamen, Antioxidant activities, Total phenolic contents, Glycemic index (GI)
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P41-CJ Effect of Partial Substitution of Riceberry Rice Flour on Rice Noodles Quality
*Thongkaew, C., Singthong, J.
Department of Agro-Industry, Faculty of Agriculture, Ubon Ratchathani University, Ubon Ratchathani, CO 34190 Thailand
*E-mail: [email protected]
ABSTRACT: Rice is a major economic potential plants in Ubon Ratchathani province, Thailand. Riceberry rice is a good source of vitamins, minerals and bioactive compounds. Ubon rice noodle is a local wisdom of indigenous food as one tambon one product (OTOP). The objective of this research was focused on development of Ubon rice noodles with riceberry rice flour (RRF) to obtain the higher value product. The results show that RRF contains 9.50% protein, 6.38% fat, and 23.33% amylose. The study of bioactivity of RRF revealed that total phenolic, flavonoids and anthocyanin content were 495 mg gallic acid equiv./100g, 400 mg quercetin equiv./100g and 263.73 mg Cy-3-G equiv./100g, respectively. Peak viscosity, gelatinization temperature and enthalpy increased with increasing RRF. The optimum ratio of RRF was 20% supplemented into Ubon rice noodles showed overall acceptance including good cooking quality, texture and consumer acceptance. The result of this study could be used as knowledge in food application as functional foods, especially in development of Ubon rice noodles to promote economic potential of local community.
Keywords: Ubon rice noodles, Riceberry rice, Physicochemical properties, Bioactivity
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
DIVISION D Food Microbiology, Food Biotechnology, Fermentation
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O108-DB Development of innovative Amazake from Portuguese Chestnuts using controlled fermentation conditions
Marisa Santos1*, Stefano Banfi2, Mariana Mota1, Anabela Raymundo1 and Catarina Prista1
1LEAF - Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa Tapada da Ajuda, 1349-017 Lisboa, Portugal
2Universitá Degli Studi Di Milano, Facoltà di Scienze Agrarie e Alimentari Via Celoria, 2 - 20133 Milan
*E-mail: [email protected]
ABSTRACT: The increasing interest of consumers for innovative, diverse, healthy and flavourful foods is an opportunity for the development of products that are in line with the new food trends. The new fermented foods combined with the cultural and economic importance of using local crops can help to meet these new tendencies of consumption. Amazake is a traditional Japanese fermented product prepared from rice and is usually consumed as a hot beverage or a sweetener. The inoculation of Aspergillus spp. fungi in the form of rice koji (rice with fungi hypha and spores grown at its surface), promotes enzymatic hydrolysis of starch and proteins present in the rice, resulting in a sweet and more nutritious food product. Following the eastern knowledge of Amazake production, a new fermented product was developed using Portuguese chestnuts. The fermentation contributes to a decline of anti -nutritional factors while increasing digestibility and anti-oxidant properties and aims to provide healthier and more nutritive ways for chestnut consumption. Production of two different Amazake varieties was tested, using as inoculum rice koji or chestnut koji. The Amazake evolution was assessed during 24 hours for both products and compared in terms of chemical characteristics, colour, texture and linear viscoelastic behaviour. An increase in the free sugar, protein and organic acids content was observed for both rice and chestnut koji Amazake varieties, with evolution of the products to darker colours. A decrease in texture parameters was observed with a higher decrease in firmness after 24 hours (16.52 N to 2.88 N) for Amazake made with rice koji compared to chestnut koji (9.19 N to 3.47 N). From 15 to 24 hours, low variations were observed in the texture parameters. Viscoelastic moduli also decreased after 24 hours, reflecting a reduction in the structure degree for both Amazake. Our results shown that chestnut can be an innovative alternative to rice Amazake with healthy promising characteristics. This product can be used to prepare sweet beverages or can replace refined sugars through incorporation in products as sweet snacks and cookies.
Keyword: Innovative functional food; Asian-derivative fermented products; Aspergillus spp; natural sweetener
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O24-DP Bioinformatic Tools and in-vitro analysis for screening of potential Bacillus probiotic used as a food supplement
Gauri Khullar1*, Cheunjit Prakitchaiwattana 1, 2 and Pinidphon prombutara3
1Department of Food Technology, Faculty of Science, Chulalongkorn University, Patumwan, Bangkok 10330, Thailand
2The Development of Foods and Food Additive from Innovative Microbial Fermentation Research Group, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
3Omis Science and Bioinformatics Center Faculty of Science, Chulalongkorn University, Patumwan, Bangkok 10330, Thailand
*Tel.: +66 2218 5515, E-mail: [email protected]
ABSTRACT: Bacillus spore-forming species found in traditional Asian and African recipes and aquatic gut microbiota have been lately exploited for their use in commercialized food products and used for human dietary benefits. Their stability and viability under harsh conditions including low pH, high heat tolerance, low nutrient availability, etc. have made them an attractive choice as food supplements over the traditional Lactobacillus and Bifidobacterium species. Furthermore, survival in their spore form has given them an added benefit of being stored indefinitely on the shelf under room temperature. In this study, three strains (6-2, 63-11 and 78-1), isolated from traditional fermented fish (Pla-ra) were identified and characterized for their potential probiotic properties using in-vitro Analysis along with Whole Genome Sequencing (WGS) and Computational tools. They were identified as Bacillus velezensis, Bacillus infantis and Bacillus amyloliquefaciens having an ANI value of 98.53, 91.21 and 94.17, respectively. Based on the preliminary screening the strains showed no hemolytic activity (except 78-1), moderate (6-2 & 78-1) to high (63-11) susceptibility towards clinically important antibiotics, moderate (6-2 & 63-11) to high (78- 1) tolerance to gastric juice, low (6-2 & 78-1) to moderate (63-11) tolerance to bile salt, moderate (63-11) to high (6-2 & 78-1) antimicrobial activity and moderate (6-2) to high (63-11 & 78-1) surface hydrophobicity towards standard organic solvents. The bioinformatics analysis results of whole genome sequencing showed that the three isolated strains were predicted as a non-human pathogen, and their genomes do not contained any acquired antibiotic resistant genes. However, virulence factors analysis tool revealed the presence of hemolytic III homolog gene in B. infantis (63-11) and Hemolysin III gene in B. velezensis (78-1) and B. amyloliquefaciens (6-2). Taken together, these results indicate that B. infantis (63-11) was found to be the most potential probiotic candidate.
Keyword: Probiotics, Bacillus, Whole Genome Sequencing, In-vitro, Antimicrobial Resistance
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O85-DP Chemical characterization and antibacterial activity against foodborne pathogens of biosurfactant from Aureobasidium melanogenum
Vipawan Jandee1 and Pumnat Chuenchomrat1*
1Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathumthani, 12120 Thailand
*Tel.:+66 81 818 5219, E-mail: [email protected]
ABSTRACT: Yeasts were isolated from coconut milling machines. To screen extracellular biosurfactant producing yeast, each isolate was cultured in potato dextrose broth (PDB) to collect cell free culture broth (CFCB) for surface tension measurement. The lowest surface tension of 32.7 mN/m was observed in CFCB of CC-001 isolate. This isolate was molecular identified as Aureobasidium melanogenum. Biosurfactant of CC-001 was extracted by 3 methods of ethyl acetate extraction, cold acetone precipitation, acid precipitation combined with chloroform: methanol (2:1) extraction, and then evaluated surface active activity by oil-displacement test. According to the results, ethyl acetate extraction was suitable method for CC-001 biosurfactant achievement. TLC and FTIR indicated that CC-001 biosurfactant was glycolipid biosurfactant. Moreover, 50 mg/ml CC-001 biosurfactant showed complete growth inhibition against foodborne pathogenic bacteria of Bacillus cereus ATCC 11778, Listeria monocytogenes DMST 17303, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 6795, Salmonella Typhimurium ATCC 13311, and Vibrio parahaemolyticus ATCC 17802.
Keyword: Aureobasidium melanogenum, glycolipid biosurfactant, chemical characterization, antimicrobial activity, foodborne pathogenic bacteria
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O98-DP Improved survival of Candida tropicalis TISTR 5922 Starter Culture with Difference Form
Natwaran Nukrohwad1, Jaruwan Maneesri1*
1Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University, Pattani 94000, Thailand
*Tel.:+66 86 749 5985 , E-mail: [email protected]
. ABSTRACT: Candida tropicalis TISTR 5922 used as starter culture in Ka-nom Tuay-fu production which it was Thai traditional food. Starter culture was developed into a powder form. But powder form was disadvantages in storage. It can be stored for a period of 3 months and the survival rate is only 7.27 logCFU/g. The present study focuses on the effect of two different form (rod from and pill form) of starter culture and drying condition at 40, 50 and 60°C 24 hr on cell survival of C. tropicalis TISTR 5922 starter culture. The results showed that cell viability of all treatment were decreased and not found at drying 60 ºC for 4 hr. Pill form and drying at 40 °C 24 hr were well form for ready to use. It had high cell survival 99.27% (1.63×108 CFU/g). The moisture content and water activity at 7.62±0.91% and 0.41±0.00 respectively. Rod form at 40 °C 20 hr was low moisture content and water activity 6.94±0.59% and 0.36±0.06, respectively. Starter culture was survival 97.77% (7.6×107 CFU/g). It good quality to storage for long time.
Keyword: Form, Candida tropicalis, Survival, Temparature
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O100-DP
The effect of pineapple waste extracts on quality of probiotic yogurt
Sreymom Hun1, Phunsiri Suthiluk1 and Nattaya Konsue1*
1 Program in Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
*Tel.: +66 5391 6750, E-mail: [email protected]
ABSTRACT: Probiotic yogurt is a kind of fermented dairy products which contains living microorganisms that provide health advantage to human. Prebiotics are a source of dietary fiber which stimulates growing and activities of bacteria in host-colon. The objectives of this study were to investigate properties of pineapple fruitlet (PF) and peel (PP) fiber extract, and their effects on physico-chemical properties of yogurt. The peel and fruitlet of “Phulae” pineapple, were collected from local fresh-cut factory in Chiang Rai province. Raw materials were dried at 50°C for 24 hours prior to extraction by using 80% ethanol. Dietary fiber and proximate content of extracts were analysed using enzymatic and AOAC standard methods, respectively. PP extract contained 81.24% total dietary fiber (TDF) which included both insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) being 80.32% and 0.91%, respectively. On the other hand, TDF, IDF and SDF content in PF extract were 48.29%, 46.97 % and 1.33%, respectively. PF fiber had significantly higher moisture (9.38 ± 0.08%), protein (5.64 ± 0.28%), ash (13.62 ± 0.28%), water holding capacity (13.94 ± 0.007%), SDF (1.33 ± 0.76%) and 1,1- diphenyl-2-picrylhydrazine (DPPH) radical scavenging activities (2.06 ± 0.17µMTE/g) compared to PP fiber. Therefore, PF fiber was chosen to be added into yogurt at different concentrations (1, 2 and 3%). Lactobacillus delbrueckii subsp. Bulgaricus (LB) and Streptococcus thermosphilus (ST) were employed as yogurt starter and Lactobacillus casei (LC) was served as a probiotic. Yogurt fortified with 1%, 2% and 3% of PF fiber had pH value in range of 4.53-4.64, 4.49-4.64 and 4.34-4.60 respectively, whilst pH value in control sample (0% PF fiber) was 4.52-4.63 throughout 28 days of storage. There was a significant difference (p<0.05) of acidity of 3% PF fiber yogurt compared with 1%, 2% and control samples. The firmness and consistency of yogurt containing 1% and 2% of PF fiber were higher (p<0.05) than those in control and 3% PF fiber, respectively. The decrease in syneresis compared to control was observed in all concentrations of PF fiber including 1% (31.15- 34.88%), 2% (28.71-32.00%) and 3% (25.11-28.99%). As a result, the additional of 1% and 2% of PF fiber could reduce the syneresis and improve the firmness and consistency of yogurt.
Keyword: Prebiotic, Pineapple waste, Yogurt
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
O120-DP Effect of Saccharomyces Sp. No.9 on Physicochemical Characteristics of Aged Roselle Wine and Its Consumer Preference
Kotchakorn Sereephantwong1, Siriwan Panprivech2, and Viyada Kunathigan1*
1 Department of Food Biotechnology, School of Biotechnology, Assumption University, Bangkok, Thailand
2 Department of Agro - Industry, School of Biotechnology, Assumption University, Bangkok, Thailand
ABSTRACT: Roselle wine has been produced as alternatives to red grape wine in the region where red grape is not easy to find. Quality improvement of Roselle wine is needed to make Roselle wine more competitive in the market. Aging technique was commonly used to improve quality of grape wine which could be as beneficial to the improvement of Roselle wine. In this research, Saccharomyces sp. No.9, previously isolated from the aged wine in the cellar was used to test its effect on physicochemical characteristics of aged Roselle wine during 6-month bottle aging. The 6- month aged wine was further subjected to the consumer preferences. The base wine was prepared by fermenting Roselle extract with Premier Rouge (UCD904) yeast. Saccharomyces sp. No.9 starter culture was added to filtered base wine as aging inoculum. The results showed that Roselle wine aged with Saccharomyces sp. No.9 had significantly lower in sugar content, and higher in alcohol content than control wine (p<0.05). During aging for 6 months, level of phenolic compound and color enhancement (red pigment) were influence by Saccharomyces sp. No.9, however there were no significant difference after aged for 6 months (p<0.05). On the other hand, Roselle wine aged with aging yeast had more red pigments and lower hue than the control wine which may cause by slow reduction rate of anthocyanins. From consumer preference test, 43% of panels preferred control wine (aged 6 months without aging yeast) over the aged Roselle wine with addition of aging yeast, probably because of sweetness and sourness. Therefore, the Saccharomyces sp. No.9 has potential to be used as aging yeast in the aging process to improve the wine quality, because it effects on physicochemical components especially alcohol content and color of wine however the improvement in term of sensory will needed to be addressed.
Keyword: Roselle wine, Aging yeast, Saccharomyces sp., anthocyanin
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P27-DB Fermentation of Haematococcus pluvialis in brewery wastewater for biomass production and nutrients removal
Siao-Ming Yap1, 2, John Chi-Wei Lan2, Hui-Suan Ng1 and Hip-Seng Yim1*
1Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia
2 Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, No. 135, Yuandong Rd, Zhongli District, Taoyuan City, Taiwan
*Tel.: +603 9101 8880, E-mail: [email protected]
ABSTRACT: Microalgae wastewater treatment is an economic and eco-friendly biotechnology process due to the capability of microalgae in assimilating excess nutrients such as nitrogen (N) and phosphorus (P) from the wastewater to grow. Integration of microalgae fermentation with wastewater treatment provides a promising approach for bioactive compounds production with potential benefits for human health. Haematococcus pluvialis is a green freshwater microalgae species, well-known for its ability to produce natural astaxanthin which is a strong antioxidant with great potential to be used as an agent to fight against free-radical associated diseases. The present study aims to investigate the biomass production and nutrients removal efficiency of H. pluvialis cultivated in the mixture of Bold’s Basal Medium (BBM) and different concentration of brewery wastewater (BW) (25%, 50%, 75% and 100%). The total reducing sugar, nitrogen and phosphorus removal efficiency of H. pluvialis were determined on the day-14 of cultivation. The results showed that maximal biomass production of 29 x 10⁵ cells/mL was attained in the 50% BW cultures with total reducing sugar, nitrogen and phosphorus removal efficiency at 91%, 56% and 13%, respectively. Following this, the 50% BW cultures was then selected and inoculated into 100% BW supplemented with brewer’s spent grain (BSG) at different concentration (0.5 g/L, 1.0 g/L, 1.5 g/L and 2.0 g/L). The highest biomass production of 60 x 10⁶ cells/mL was achieved in 100% BW supplemented with 2.0 g/L BSG. Results revealed that H. pluvialis can be grown in both mixtures containing BBM and BW as well as 100% BW supplemented with BSG. However, further studies are still needed to enhance the biomass production and nutrients removal efficiency by H. pluvialis in brewery wastewater.
Keywords: Haematococcus pluvialis, biomass production, nutrient removal, Brewery wastewater, wastewater treatment
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P119-DB Development of an innovative fermented paste from green tomato to produce new foods with added nutritional value
Rafaela Santos1*, Sara Simões1, João Santos Silva2, Isabel Sousa1, Mariana Mota1, Catarina Prista1 and Anabela Raymundo1
1LEAF (Linking Landscape Environment Agriculture and Food) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa Tapada da Ajuda, Lisboa, 1349-017, Portugal.
2Centro de Competências para o Tomate Industria (CCTI) Quinta das Pratas 2070-158 Cartaxo, Portugal.
*E-mail: [email protected]
ABSTRACT: Green tomatoes represent one of the biggest by-products of the tomato industry, which focuses mainly on the commercialization of fully ripe fruits and their transformation into products, such as paste and dried tomatoes. The use of the green tomatoes rejected by the industry represents a sustainable solution for the development of new products, adding value to this agriculture residue. In line with this approach, the GreenTaste project aims to promote the use of green tomatoes as a raw-material, through the production of an innovative intermediate food product – fermented green tomato paste. The selection of six yeast strains was based on their growth performance on green tomato solid media. Yeast strains were then tested for their fermentative potential at 25ºC, on green tomato paste, in the absence and in the presence of 2% (w/w) NaCl. Throughout fermentation, the ability of the different yeasts to grow/ferment tomato paste was assessed by microbiological (cell viability, CFU/mL), physico-chemical (pH, potentiometer; ºBrix, refractometer; phenolic compounds, spectrophotometer; colour, CIELab method; texture, TPA; and linear viscoelastic behaviour, SAOS) and sensorial analyses.The results showed that fermentations performed without salt, produced pastes with higher values of phenolic compounds and firmness, stronger internal structure and more pronounced colour evolution. Furthermore, in the presence of 2% (w/w) NaCl, different properties were observed in pastes fermented by Kluyveromyces marxianus and Pichia membranifaciens. K. marxianus originated the paste with highest pronounced colour evolution and content of phenolic compounds, presenting the lowest internal structure and firmness values. The results from physico-chemical and sensorial analyses revealed that salt concentration and yeast strain had an effect on the characteristics of fermented tomato pastes. In terms of sensory analysis, the presence of salt resulted in the fermented pastes with the most appreciated attributes.The yeasts producing the most promising fermented pastes, will be further tested in consortium with lactic acid bacteria (previously selected), and solanine and tomatine glycoalkaloids content evaluated. The final fermented paste developed will be incorporated into foods/beverages, such as: apple juice and balsamic vinegar. This will contribute to improve the nutritional properties of the products, due to the benefits associated to fermentation processes.
Keyword: Green tomato; by-product; sustainability; fermentation; innovative food.
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P49-DP in vitro Inhibitory impact of vapor phase – acetic acid, lactic acid and citric acid on Staphylococcus aureus isolated from fresh-cut jackfruit
Uraiwan Podjanee1 and Warawut Krusong1*
1Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand *Tel.: +66 86 375 3160, E-mail: [email protected]
ABSTRACT: The purpose of this study was to investigate the in vitro inhibitory impact of vapor phase- acetic acid (AA), lactic acid (LA) and citric acid (CA) on Staphylococcus aureus contaminated on fresh-cut jackfruit. The contamination survey of S. aureus was conducted by 30 samples fresh-cut jackfruit in the local market, Ladkrabang district, Bangkok. S. aureus was found in 40% of samples (12/30). Then, two inhibitory treatments in vitro on isolated S. aureus were carried out including agar disc diffusion and vapor exposure. Results of agar diffusion on Tryptone Soya Agar (TSA) found that inhibition zone of 10% of AA, LA, and CA on growth of S. aureus was 2.09 ± 0.05 cm, 1.46± 0.04 cm and 1.24± 0.06 cm, respectively. AA caused the strongest effect than LA and CA. For vapor exposure treatment, the suspension of S. aureus at low (103 CFU/ml) and high (106 CFU/ml) were spread on TSA plate and placed in vapor exposure box (0.25x0.30x0.25 m) at 30°C. To generate the evaporated vapor of each acid solution, the ambient cleaned air was pumped to 500 ml liquid solution at 10% v/v concentration in a 1,000 ml closed bottle. Then, the delivery of vapor phase of each acid from the headspace of the bottle was pump into the box. Results revealed that AA vapor provided the strongest inhibitory effect on S. aureus when compared with LA and CA vapors at 120 min exposure period. Complete inhibition after treatment with AA vapor at 20 min exposure period (0.65 ± 0.05 mM AA content) for low inoculation and at 30 min (0.99 ± 0.02 AA content) for high inoculation were observed. The effectiveness of inhibitory impact on S. aureus showed that AA is suitable to apply as a bio-control agent to reducing the potential pathogen contamination of fresh-cut jackfruit product.
Keyword: Staphylococcus aureus, vapor phase, acetic acid, lactic acid, citric acid, fresh-cut jackfruit
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P101-DP Effect of basil seed mucilage on physicochemical and biological properties of probiotic yogurt
Kamonchanok Khanngern1, Pawunrut Laojun1 and Nattaya Konsue1*
1Food Science and Technology Program, School of Agro-Industry Mae Fah Luang University 333 Moo1, Thasud, Muang, Chiang Rai, 57100, Thailand *Tel.:+66 5391 6750, E-mail: [email protected]
ABSTRACT: Yogurt is a healthy food that offers many health benefits. The main quality attribute of set yogurt is syneresis which can affect consumer acceptance. The aim of this research was to study the effect of basil seed mucilage (BSM) on physicochemical and biological properties of probiotic yogurt. BSM was used as a prebiotic for improving the stability of lactic acid bacteria and reducing syneresis in probiotic yogurt. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter culture whereas Lactobacillus acidophilus was served as probiotic bacteria. Chemical composition, swelling capacity and the effect on bacteria stability of BSM were investigated. Protein, fat, total dietary fiber, moisture, and ash content of BSM were 0.49, 0.51, 84.44, 2.15 and 1.10%, respectively. Yogurts were produced with BSM (1, 2, and 3%, w/v), and without BSM as the control. Color, syneresis, firmness, acidity and pH including microbial changes of probiotic yogurt during storage at 5°C for 28 days were determined. It was found that addition of BSM led to darker color of yogurt. However, syneresis was decreased while the firmness increased with increasing BSM concentration. During 14 days storage, firmness decreased and in comparison to the control sample, pH rapidly decreased to 4.6 when BSM was incorporated. Moreover, the population of probiotic bacteria in the control sample was lower than that in yogurt containing BSM and the number was relatively stable during storage.
Keyword: Basil seed mucilage, prebiotics, probiotics, probiotic yogurt, yogurt
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P121-DP Antimicrobial Effects of Tannic Acids and Licorice Extract (Glycyrrhiza glabra L.) as a potential application for antimicrobial biodegradable film
Pattra Maneesin1*, Supatjaree Ruengsomwong2 and Phattraraporn Riangpirom1
1Thai Packaging Centre, Thailand Institute of Scientific and Technological Research (TISTR) 196 Phahonyothin road, Chatuchak, Bangkok 10900, Thailand *Tel.:+66 2 579 1121 ext. 3201, E-mail: [email protected]
2Biodiversity Research Centre, Thailand Institute of Scientific and Technological Research (TISTR) 35 Mu 3 Technopolis, Tambon Khlong Ha, Amphoe Khlong Luang Pathum Thani 12120,Thailand
ABSTRACT: In order to obtain natural antimicrobial substances for fabrication of antimicrobial biodegradable film, determination of antimicrobial effects of some herbs and spices, as well as their derivatives was investigated. Tannic acids are polymer of gallic acid molecules and glucose which have antimicrobial effect and can be found in some plants e.g. guava, tea leaves, grape and tamarind seed etc. Thus, inhibitory effects of tannic acid and licorice (Glycyrrhiza glabra L.) extract against four foodborne bacteria including E. coli ATCC 8379, S. aureus ATCC 6538, S. Enteritidis TISTR 518 and B. cereus TISTR 2372 were carried out. Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of licorice extract and tannic acid against four bacteria were investigated. The results showed that tannic acid had better inhibitory effects against all test bacteria than the licorice extract did as indicated by their MIC and MBC values. The MIC of tannic acid against E. coli ATCC 8379, S. aureus ATCC 6538, S. Enteritidis TISTR 518 and B. cereus TISTR 2372 were 1.9531, 0.1221, 0.9765 mg/ml, and 61.0352 µg/ml, respectively. In addition, MBC of the tannic acid against the test bacteria were 1.9531, 0.4883, 3.9063 and 0.1221 mg/ml, respectively. Of the test bacteria, B. cereus TISTR 2372 was the most sensitive to both licorice extract and tannic acid. Accordingly, preliminary study on antimicrobial biodegradable film based on polylactic acid (PLA) and chitosan incorporated with tannic acid will be carried out.
Keyword: Antimicrobial effect, Tannic acid, Licorice extract, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC)
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P143-DJ Evaluation of prebiotic potential of Spirogyra sp., Cladophora sp., Caulerpa lentillifera and Caulerpa corynephora.
1,*Chadseesuwan, U., 2Puthong, S. and 1Deetae, P.
1 Faculty of Food industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand *E-mail: [email protected]
2 Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Bangkok 10330, Thailand
ABSTRACT: The aim of this research was to evaluate the prebiotic potential of two freshwater macroalgae (Spirogyra sp., Cladophora sp.) and two saltwater macroalgae (Caulerpa lentillifera and Caulerpa corynephora) aqeous extracts using in vitro fermentation. Total soluble carbohydretes of macroalgaes were obtained after extraction with 75oC of water for 1 h. The concentration of total sugar and reducing sugar were 0.764 and 0.197 mg/g in Spirogyra sp., 0.368 and 0.082 mg/g in Cladophora sp., 0.484 and 0.055 mg/g in Caulerpa lentillifera, and 0.253 and 0.037 mg/g in Caulerpa corynephora, respectively. Degree of polymerization (DP) that refers to the size of oligosaccharide, were 3.8, 4.5, 8.9 and 6.9, respectively. The prebiotic activity was assessed by the change of bacterial population. Sample extracts from macroalgaes were tested for growth stimulation effect on probiotic, Lactobacillus plantarum TISTR862, and pathogen, Escherichia coli TISTR073. Results demonstrated that population of L. plantarum TISTR862 and E. coli TISTR073 were higher in sample extracts from freshwater than saltwater macroalgae. The prebiotic activity score was calculated based on the change of growth in probiotic and pathogen after 24 h of incubation time. The highest score was obtained from Caulerpa corynephora extracts (1.10) follow by Caulerpa lentillifera extracts (0.77), Cladophora sp. extracts (0.173) and Spirogyra sp. extracts (0.07). In comparison with commercial culture (L. casei, L. lactis, Streptococcus thermophilus and Bifidobacterium), addition of 3.5% Caulerpa lentillifera extracts resulted in the same prebiotic activity score as 3.5% FOS. Our study demonstrated that Caulerpa lentillifera aqueous extracts could be a prebiotic substance.
Keywords: Caulerpa corynephora, Caulerpa lentillifera, Cladophora sp., Spirogyra sp., Prebiotic
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
DIVISION E Related Food Topics (Food Packaging, Food Safety & Quality, Food Laws & Regulations, Food Policy, etc.)
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P75-EB Development of bioplastic active packaging to inhibit fungal growth in bakery product using cast-extrusion
Atcharawan Srisa1 and Nathdanai Harnkarnsujarit 1,2*
1Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University 50 Ngam Wong Wan Rd. Ladyao District, Chatuchak, Bangkok 10900, Thailand
2Center for Advanced Studies for Agriculture and Food, Kasetsart University 50 Ngam Wong Wan Rd., Ladyao, Chatuchak, Bangkok 10900, Thailand *Tel.: +66 2562 5045, E-mail: [email protected]
ABSTRACT: Mold spoilage and staling are major factors affecting shelf-life of bread and bakery products. Active packaging with antimicrobial agents potentially extends shelf-life of foods without direct addition of additives into bulk food products. Moreover, global environmental concern drives research and development of bioplastic and biodegradable packaging to replace petroleum-based plastic. This study aims to develop biodegradable antifungal films based on poly(lactic acid) (PLA), and poly(butylene adipate-co-terephthalate) (PBAT) blends at PLA:PBAT ratios of 60:40 (PLA60/PBAT40) and 40:60 (PBAT60/PLA40) with incorporated trans-cinnamaldehyde as antifungal agent. Films were produced by cast-extrusion and characterized for morphology, mechanical, and barrier properties. The antifungal efficiency was determined in sliced bread stored at 30 ± 2 ºC. In addition, qualities of packaged bread namely microbial count, water activity, texture, and crystallinity were determined. Scanning electron microscopy showed that addition of 2% trans- cinnamaldehyde enhanced smooth surface microstructures and compatibility of PLA60/PBAT40, and PBAT60/PLA40 blends film. However, increased trans-cinnamaldehyde concentration caused phase separation contributed to loss of mechanical and barrier properties. The addition of trans- cinnamaldehyde significantly decreased tensile strength in PLA60/PBAT40 and PBAT60/PLA40 film. Plasticization of 5% trans-cinnamaldehyde significantly increased water vapor permeability of PLA60/PBAT40 film. Oxygen permeability of PBAT60/PLA40 film increased with increased trans- cinnamaldehyde due to phase separation. Mold growth was found on bread after 3 days of storage, while films containing trans-cinnamaldehyde (> 2%) effectively inhibited microbial growth over 21 days. Release of trans-cinnamaldehyde from films contributed to significant antifungal properties. Moreover, hardness and crystallinity of packaged bread were modified. Water activity of bread decreased during storage in concurrent with an increased crystallinity and crumb hardness. Accordingly, incorporation of trans-cinnamaldehyde into biodegradable films via conventional extrusion effectively produced bioplastic antifungal films that potentially extended shelf-life of bakery products.
Keyword: Trans-cinnamaldehyde, Antifungal film, Biodegradable, Active packaging, Bread
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P141-EB Preparation of Specific Antibody-Conjugated Ferromagnetic Nanoparticles for the Detection of Campylobacter jejuni in Immunomagnetic Separation (IMS) System
Pattarapong Wenbap1, Taradon Luangtongkum2, Pongsak Khunrae1, Triwit Rattanarojpong1 and Pravate Tuitemwong1*
1 Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi, Bangkok 10140, Thailand *Tel.:+66 2470 8887, E-mail: [email protected]
2 Department of Veterinary Public Health, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand
ABSTRACT: Recently, the export of frozen chicken and processed chicken of Thailand is ranked as third largest exporter worldwide. Occasionally, the imports of chicken products are rejected by trading partners of several countries because of unqualified or Campylobacter jejuni contaminated products. For this situation, specific antibody-conjugated ferromagnetic nanoparticles, anti-MEA FMNs, were prepared in this work in order to be used as an immunomagnetic separation (IMS) system for accurate rapid detection of C. jejuni. Therefore, the ferromagnetic nanoparticles (FMNs) with the particle size of 72 nm were synthesized by Polyol Technique and coated with anti-multiepitopes antigen (MEA) polyclonal antibody. The result revealed that antibody concentration at 64.0 μg/mL was optimum for the conjugation to FMNs and the capacity of conjugation was 26.67 g of antibody per 1 mg of FMNs (approximately 83%). Using 20 μg of anti-MEA FMNs, it found that a maximal capture of C. jejuni cells was 3.54×102 CFU when using the initial bacterium concentration of 106 CFU/mL after culturing on selective modified charcoal cefoperazone desoxycholate agar (mCCDA). On the other hand, using higher amount of anti-MEA FMNs (40 and 60 μg) reduced the capture efficiency. SEM analysis showed that anti-MEA FMNs could attach bacterial cells with aggregative appearance of bacterial cell as larger ellipse-like shape. These finding confirmed that anti-MEA FMNs had immunological activity to bind with target bacterial cells. The rapid IMS system could reduce time and step of detection especially enrichment step. Moreover, the IMS system is expected to combine with specific PCR assay for species identification which is useful and effective for detection of C. jejuni in chicken product.
Keyword: Campylobacter jejuni, rapid detection, ferromagnetic nanoparticles, immunomagnetic separation, chicken product
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P18-EP Effect of Cereal Types on the Properties of Agar Based Edible Film
Siriwan Tungsangprateep 1*, Penchom Photjanataree1, Waree Jaruwattanayon1, Jiraporn Khongchan1, Duangsamorn Suthisut2 and Panunya Pobsuk2
1Thai Packaging Centre, Thailand Institute of Scientific and Technological Research 196 Paholyothin Rd., Chatuchak, Bangkok,10900, Thailand
2Post-harvest and Processing Research and Development Office, Department of Agriculture 50 Paholyothin Rd., Chatuchak, Bangkok, 10900, Thailand
*Tel.:+66 2579 1121 ext. 3202, E-mail: [email protected]
ABSTRACT: The objective of this study was to investigate the effect of cereal types on the properties of agar edible film. Cereal grains such as khao saohai rice, glutinous rice, mung bean, soy bean and peanut bean are used to blend with agar-based film in order to reduce the price of agar film. They are also abundant and nutritious as compared with agar. The mechanical properties in terms of tensile strength, elongation and puncture strength as well as oxygen barrier properties were evaluated. Results found that agar-cereal blended films had different mechanical properties due to their different chemical composition and properties. Agar-mung bean film and agar-khao saohai film possessed superior tensile and puncture strength than those of other blended films. The tensile and puncture strength of agar-mung bean film and agar-khao saohai film were 13.853 MPa and 12.092 MPa, 0.028 J. and 0.032 J., respectively. Furthermore, oxygen transmission rate of both films were less than 0.5 mm/m2.day, indicating their superior barrier to oxygen.
Keyword: Cereals, Agar, Edible film, Packaging
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P40-EP Effects of surfactant-modified cellulose nanocrystals on properties of soy protein-based composite film
Mathaporn Wongoun1 and Thanachan Mahawanich1*
1Department of Food Technology, Faculty of Science, Chulalongkorn University Phayathai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand
*Tel.: +66 2218 5247, E-mail: [email protected]
ABSTRACT: Soy protein has a potential to be used as polymeric base for edible and biodegradable film. However, soy protein film still has a limitation in its moisture barrier and mechanical properties. Nano- and micro-particle reinforcement is among the techniques that have been used to improve such properties of various biopolymer films. This study therefore aimed to investigate the effect of surfactant-modified cellulose nanocrystals on properties of soy protein isolate film. Cellulose nanocrystals (CNC) were prepared in the laboratory from microcrystalline cellulose using acid hydrolysis. Since nano-particles are generally prone to self-aggregation, the CNC obtained was further modified using either non-ionic surfactant (glycerol monostearate, GMS) or ionic surfactant (sodium stearoyl lactylate, SSL) at 1, 5, and 10% by weight of CNC. Different amount of surfactant- modified CNCs (5, 10 and 15% of total weight) was added into soy protein-based film-forming solution, which was later casted into a thin film. It was revealed that the size of CNC and surfactant- modified CNC particles was in a range of 67.4-605.0 nm. Regarding the zeta potential, a key indicator conferring the stability of a colloidal dispersion, the greatest negative values were observed in those CNCs modified using 10% GMS (-69.9 mV) and 10% SSL (-84.5 mV). Addition of surfactant- modified CNCs to soy protein film was shown to significantly improved the film properties, specifically at 15% reinforcement. The films added with GMS- and SSL-modified CNCs at 15% level had the lowest transparency, water solubility, and water vapor permeance. Tensile strength of such films was shown to be about 1.6 times greater than the non-reinforced control. Elongation at break, on the other hand, tended to decrease upon increasing modified CNC content but all reinforced films were still higher in elongation at break as compared to the control. CNCs modified with different surfactants produced a film similar in properties. This study, therefore, demonstrated that surfactant- modified CNCs could improve light barrier, moisture barrier, as well as tensile properties of soy protein film.
Keyword: cellulose nanocrystal, nanocrystalline cellulose, nanoparticle, nanocomposite, protein film
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P82-EP Comparison of high pressure processing and thermal pasteurization to inactivate Escherichia coli O157:H7 in guava and coriander juices
Napassawan Fungsoongnoen*, Racha Tepsorn and Peamsuk Suvanakuta
Food science and Technology Department, Thammasat University 99 Paholyothin Rd., Klong luang, Pathumthani, 12121, Thailand
*Tel.:+66 89 142 5629, E-mail: [email protected]
ABSTRACT: E.coli O157:H7 is a main foodborne pathogen in the group of Enterohemorrhagic E.coli that is extremely harmful to humans because these strains can produce Shiga toxin, which cause diarrhea, hemorrhagic colitis, and hemolytic-uremic syndrome (HUS). Fruit and vegetable juice are a risk of this contamination. The objectives of this research were to study the effect of high pressure process on the survival of E.coli O157: H7 and to compare the efficiency of high pressure processing and heat processing impact on inactivation of E.coli O157: H7 in guava and coriander juice. The results shown that the application of pressure of 200 MPa was not enough to inhibit E.coli O157: H7 in both guava and coriander juice, however the pressure above 400 MPa obtained about 7.0 log reduction in guava juice and 4.0 log reduction in coriander juice. E.coli O157:H7 was entirely eliminated by heat processing. High pressure above 400 MPa was the pressure level that has an efficiency equivalent to heat treatment at 95oC for 5 min to inhibit E.coli O157: H7 for guava juice. However, both of guava and coriander juices that underwent pasteurization and high pressure process have a shelf-life of 10 days at 4°C.
Keyword: High pressure processing, E.coli O157:H7, guava juice, coriander juice
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P86-EP Development of Colorimetric Film with Butterfly Pea (Clitoria ternatea L.) Extract for Application in Intelligent Packaging
Siriyupa Netramai1*, Thitisilp Kijchavengkul1, Chatatorn Kham-ngam2, Pimnaphat Sirinupong2, Siraphop Kwanmuang2, Hayati Samsudin3, and Sittiwat Lertsiri4
1School of Bioinnovation and Bio-based Product Intelligence, Faculty of Science, Mahidol University, Nakhon Pathom, 73170, Thailand
2School of Interdisciplinary Studies, Mahidol University Kanchanaburi Campus, Kanchanaburi, 71150, Thailand
3School of Industrial Technology, Universiti Sains Malaysia, Penang, 11800, Malaysia
4Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, 10400, Thailand
*Tel.:+668 1297 4697, E-mail: [email protected]
ABSTRACT: Colorimetric film consisting of carbohydrate-based materials (carboxymethyl cellulose, carrageenan, and pectin) and color extract from butterfly pea (Clitoria ternatea L.) flower was developed. Response surface modelling and desirability analysis were used to optimize 1) color change in response to pH and 2) solubility of the film. It was found that addition of butterfly pea extract did not significantly affect important properties of base film. The color of developed film changed from magenta to purple to blue, as pH of the surrounding increased from 2.0 to 7.0, through structural transformation of delphinidin based anthocyanin observed from IR spectra of the films at pH values of 2.0, 3.0, 5.0, and to 7.0. Sensory testing to determine the consumers’ ability to differentiate colors of the films between pH 2.0 to 7.0 was conducted with untrained panelists (n = 50), using ‘Two out of five’ difference test. The results showed that ≥50% of panelists could differentiate the differences of the film’ colors at all pH pairs. The film was assembled into pH indicator to determine its potential use as part of intelligent packaging for some short shelf-life foods. The indicators attached onto the foods’ surfaces showed potential for the application as they changed color to those similar to films immersed in colorless pH buffers of similar pH values.
Keyword: pH-sensitive material, Clitoria ternatea L., Anthocyanin, Biobased
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P87-EP Effects of Domestic Single Parcel Delivery on Integrity of Packaging System
Siriyupa Netramai1, Thitisilp Kijchavengkul1*, Siraphop Kwanmuang2, Pongsapop Kanjanapanjapol2, Nedchanok Chanachot2, Tanainun Srisakkrapikoop2, Yardtip Wattanapanich2, Jiratchaya Sangphuek2, and Hayati Samsudin3
1School of Bioinnovation and Bio-based Product Intelligence, Faculty of Science, Mahidol University, Nakhon Pathom, 73170, Thailand
2School of Interdisciplinary Studies, Mahidol University Kanchanaburi Campus, Kanchanaburi, 71150, Thailand
3School of Industrial Technology, Universiti Sains Malaysia, Penang, 11800, Malaysia
*Tel.: +66 90 986 5764, E-mail: [email protected]
ABSTRACT: This research qualitatively studies effects of temperature fluctuation and mechanical force encountered during domestic, ground delivery of single parcel, via postal service, on packaging system of food product. Food simulants were packed in commercially available bags made from paper, polyamide 12, biaxial-oriented poly(propylene) (BOPP), and metalized BOPP and laminated foil structures. The packed samples were then sent, as cushioned or uncushioned parcels from Sai- Yok, Kanchanaburi to residential area in Klongsan, Bangkok, via express mail service (EMS) and registered mail service (RMS). From visual observation, it was found that parcels sent via EMS had higher level of damages as compared to those of RMS. Physical damages frequently observed on distribution packaging, i.e. corrugated box, included crush, bloat, puncture, and dent; and damages found on many primary packaging, i.e. commercial bags, included pinhole and flex crack. Barrier to moisture of most bag samples significantly decreased after ground delivery, especially, those made from metalized BOPP, packed in the uncushioned parcels. Water vapor transmission rate (WVTR) of uncushioned metalized BOPP bag increased from 9.0010-3 to 31.2210-3 g•d-1•bag-1 (P<0.05). Cushioning the products, with bubble wrap, significantly reduced physical damages observed on-, and caused lesser effect on water vapor transmission rate of studied primary packaging systems. These findings can be used to further develop optimized packaging system for domestic ground delivery of food product via postal service.
Keyword: Ground delivery, Single parcel, Distribution hazard, Packaging, Cushioning material
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P95-EP Effect of Polybutylene Succinate Film Incorporated with Vanillin Against Escherichia coli and Staphylococcus aureus
Natticha Leaktong1, Noppadon Kerddonfag2, Vanee Chonhenchob1 and Pattarin Leelaphiwat1*
1Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University Lat Yao, Chatuchak, Bangkok, 10900, Thailand
2Polymer Research Unit, National Metal and Materials Technology Center (MTEC), Klong Luang, Pathumthani, 12120, Thailand
*Tel.:+66 2562 5049, E-mail: [email protected]
ABSTRACT: Antimicrobial packaging is a kind of active packaging which provides the special functions of microbial growth inhibition in order to extend shelf life and prevent the loss of product quality. Moreover, due to the environmental concern, biodegradable plastic became one of the alternatives to reduce single-use plastics (SUP) for food packaging. Therefore, this study focused on the innovative development of antimicrobial packaging by vanillin-incorporated polybutylene succinate (PBS) films. Escherichia coli (E. coli) (negative-gram bacteria) and Staphylococcus aureus (S. aureus) (positive-gram bacteria) were tested in antimicrobial activities. The incorporated film was produced by blown film extrusion at different vanillin concentrations (5, 7.5, and 10% w/w). These treatments of antimicrobial films were developed based on the minimum inhibitory concentrations (MIC). These MIC results showed that the lowest MIC at 3% w/w was affected to E. coli growth. Moreover, the lowest MIC at 12% w/w was inhibited S. aureus. Inhibition abilities against bacteria growth of films by direct contact in liquid media method and vapor diffusion method were investigated. According to remaining vanillin content result, vanillin content was reduced 10-20% approximately. For antimicrobial result, the two methods obtained populations and diameter of colonies of bacteria which were converted into antimicrobial index. The result of inhibition ability against E. coli and S. aureus growth by direct contact in liquid media method exhibited that the populations of both strains decreased with the increase of vanillin concentrations and at 10% w/w of vanillin, inhibition ability was highest among all concentrations. Moreover, inhibition of E. coli was more effective than S. aureus because E. coli was more susceptible. Similarly, vapor diffusion method results reviewed that E. coli and S. aureus were still inhibited in comparison with control, but in case of S. aureus, vanillin concentration factor was not influenced. Therefore, the incorporation of vanillin in PBS film can be a great option as antimicrobial packaging for food in the future.
Keyword: active packaging, antimicrobial packaging, vanillin, polybutylene succinate, biodegradable film
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P97-EP Effects of pH on the Seal Strength, Physical, and Mechanical Properties of the Mung Bean (Vigna radiata) Protein Isolate Film
Nattakit Sapnoy1, Tshering Lhamo1, and Wantida Homthawornchoo1, 2, *
1Food Science and Technology Program, School of Agro-Industry Mae Fah Luang University, Chiang Rai, 57100 Thailand
2Innovative Food Packaging and Biomaterials Unit (IFP) Mae Fah Luang University, Chiang Rai, 57100 Thailand
*Tel.:+66 5391 6751, E-mail: [email protected]
ABSTRACT: This research was focused on studying the effects of pH on the seal strength, physical, and mechanical properties of the mung bean protein isolate (MPI) film. The MPI films were prepared by air-dried casting method at 6 % w/v of MPI, obtained from different pH (i.e., 8, 9, and 10, respectively). The test results showed that with the increase in pH, the MPI films became darker with an increased a*, and b* toward red and yellow color, respectively. The thicknesses of all MPI films were in the range of 71.67 – 72.15 m and did not significantly change. The tensile strength (TS) and the elongation at break (EAB) of the developed films were significantly (p < 0.05) increased with the increased pH. However, the different pH, as well as the different sealing times (i.e., 1.30 s, 1.45 s, 2 s) did not significantly alter the seal strength of the sachets made from the films. When compared to the seal strength of the commercial low-density polyethylene (LDPE) plastic bag, the seal strength of the MPI film was significantly (p < 0.05) lower than that of the commercial LDPE plastic (p < 0.05). Moreover, the MPI film of pH 9 demonstrated a significantly higher film solubility (FS) in water than those of the films of pH 8, and pH 10. The FS of the MPI films were also found to dissolve faster in the water of higher temperatures (i.e., 30, 60, and 90 °C, respectively). This suggested that the MPI film of pH 9 has the potential to be applied as a fast- dissolving and edible food packaging.
Keywords: Mung bean protein isolate, edible film, fast-dissolving film, seal strength, water solubility
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P146-EP Determination of pH-dye Based Smart Label for Monitoring Seafood Product Quality
Ratchaneewan Kulchan1*, Waree Jaruwattanayon 1 and Bunrit Phraelai 1
1Thai Packaging Centre, Thailand Institute of Scientific and Technological Research 196 Phahonyothin Ladyao Chatuchuk Bangkok 10900, Thailand
*Tel.:+66 2579 1121 ext.3205, E-mail: [email protected] . ABSTRACT: The smart label was developed in order to evaluate the degree of quality of seafood during storage and distribution. Microorganism -Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Yersinia Enterocolitica, Bacillus cereus, Enterococcus spp., Escherichia coli are main types that effect on quality of seafood products. Three smart labels were selected to detect compounds in seafood products: T1 was blending of acid-base dyes between bromocresol green and brilliant, T2 was blending of acid-base dyes between bromocresol purple and haema, and T3 was haema. The dye solution and labels were initially used to evaluate sensitivity to metabolites of acetic acid over the range of concentration. Subsequently, three types of smart labels, T1, T2 and T3, were produced to monitor freshness of boiled shrimp, fresh shrimp and fresh fish. The potential of smart labels was studied based on kinetic approach to correlate the response of these 3 labels to the change during spoilage. In addition, the smart labels were studied humidity and temperature stabilities. The results showed that the change in colour of smart label was directly proportional to metabolites and microbial growth. T3 and T1 showed colour change response product deterioration. Total colour difference (TCD) value of T3 were 37.87, 27.54 and 19.14 and TCD value of T1 were 18.27, 12.94 and 26.84 for boiled shrimp, fresh shrimp and fresh fish respectively. For the evaluation of humidity and temperature stabilities of smart labels, they were found that temperature had more pronounced effect than humidity especially T2 and T3, so the labels were suggested to store at temperature lower than 30 oC; nevertheless, for the application with seafood under virtual store simulation, it would be stored at 5 oC. This experiment could confirm that dye and mixed dye smart label could be applied with food package referred to intelligent packaging.
Keyword: Smart packaging, Seafood, Indicator, Intelligent Packaging, Microbial growth
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
P112-EJ Effective Microbial Disinfection in Food Industry with Hydroxyl Radical Fumigation
Sangadkit, W1,*. and Kongtrub, J. 2
1Food Safety Management, Fermentation Technology Division, Faculty of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Chalong Krung Rd, Bangkok 10520, Thailand
2Department of Biochemistry, Faculty of Science, Burapha University, 169 Long-Hard Bangsaen Road, Saensook, Muang, Chon Buri 20131, Thailand
*E-mail: [email protected]
ABSTRACT: Hydrogen peroxide (H2O2) fumigation has recently been explored and tested to be a good fumigant replacement of formaldehyde. This technique has been proven safer, less irritating and requires shorter exposure times. Surface disinfection has long been implemented with toxic formaldehyde or 35% peroxide (H2O2). The results showed that they could be replaced with a safer and stronger oxidizing agent, activated H2O2 in a vaporized form. Aerosolization by aerosol generators have been used to produce aerosols containing hydroxyl radicals of hydrogen peroxide. The dispersal of this highly oxidizing mist of micron-size droplets destroyed Escherichia coli/coliform (E. coli/coliform) and Aspergillus niger (A. niger) colonies that have been artificially spiked on surfaces. The experiments demonstrated efficient disinfection by integrating 1 to 5% H2O2 fumigation with ozone (O3) and ultraviolet light (UV-C). Studies with E. coli/coliform and A. niger showed some disinfection with either O3 or UV-C. Combining H2O2 fumigation with both O3 and UV-C exposure considerably accelerated the microbial inactivation. This approach allowed fast disinfection with 1 to 5% H2O2, while offering cheaper and safer disinfection for healthcare settings.
Keywords: Surface disinfection, Hydrogen peroxide, Fumigation, Ozone, Ultraviolet
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LIST OF AUTHORS
A F Abidin N. Z...... 62 Fahrunnisa Adzqia ...... 74 Anabela Raymundo ...... 93, 100 Anadi Nitithamyong ...... xii G Anantita Sangsuriyawong ...... 80 Gauri Khullar ...... 94 Anuchita Moongngarm ...... xiv Gerry Renaldi ...... 56 Aphichart Kanchanatat ...... 45 Ghani, M.A...... 30 Arthittaya Thuanthong ...... 33 Atchara Kangboonma ...... 44 H Atcharawan Srisa ...... 106 Hashim, H...... 62 Ausanee Attawasu ...... 87 Hayati Samsudin ...... 111, 112 Hideki Kishimura ...... 22 B Hip-Seng Yim ...... 99 Boodasayapuk Buasakchai ...... 58 Hui-Suan Ng ...... 99 Boonsong Ongphiphadhanakul ...... 46 Bootsrapa Leelawat ...... 69 I Bunrit Phraelai ...... 115 Ichlasia Ainul Fitri ...... 79 Inthawoot Suppavorasatit ...... 59, 73 C Isabel Sousa ...... 100 Catarina Prista ...... 93, 100 Isaya Pootongpong ...... 86 Chadseesuwan, U...... 104 Ishak, I...... 30 Chaleeda Borompichaichartkul ...... 82 Itsaranuwat, P...... 71 Chanakan Chemthong ...... 88 Chanakan Khemthong ...... 41, 90 J Chanika Chimkerd ...... 46, 48 Jaran Patchimpet ...... 34, 42 Chaowanee Chupeeruch ...... 41, 88, 90 Jarurat Panyo ...... 35 Chatatorn Kham-ngam ...... 111 Jaruwan Maneesri ...... 78, 96 Cheunjit Prakitchaiwattana ...... 94 Jiraporn Khongchan ...... 108 Chotika Viriyarattanasak...... 68 Jirarat Anuntagool ...... 44 Chumpon Numuang ...... 26 Jiratchaya Sangphuek ...... 112 Jirawat Yongsawatdigul ...... 23, 24, 37, 39, 40 D Jittra Singthong ...... 75 Dalad Siriwan ...... 90 João Santos Silva ...... 100 Danou Pao ...... 39 John Chi-Wei Lan ...... 99 Deetae, P...... 104 Dewi Cakrawati...... 36 K Donhareed Lahtee ...... 35 Kakanang Ruchain ...... 41 Duangkhamchan, W...... 71 Kalranath Suwapanichkittikorn ...... 65 Duangsamorn Suthisut ...... 108 Kamolnate Kitsawad ...... 76 Kamolwan Jangchud ...... 47 E Kamonchanok Khanngern ...... 102 Egon Bech Hansen ...... 35 Kanjana Manamoongmongkol ...... 57
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Kanokphorn Sangkharak ...... 34, 42 Netnapis Ongsuwan ...... 26 Kanokporn Mantham ...... 38 Nichaputh Kaewmak ...... 90 Kazufumi Osako ...... 32 Nipa Rojroongwasinkul ...... 46 Kigen Takahashi ...... 32 Niramol Muangpracha ...... 77 Kitipong Assatarakul...... 28 Nongnuch Sungayuth ...... 48 Kittanan Burapalit ...... 76 Nonthacha Thanathornvarakul ...... 32 Kittichai Banjong ...... 51 Noppadon Kerddonfag ...... 113 Kongtrub, J...... 116 Numphung Rungraung ...... 38, 63, 77 Koriyoh Kalupae ...... 78 Nur-asikin Masaesa-I ...... 26 Kotchakorn Sereephantwong ...... 98 Nuttanont Hongwarittorrn ...... xiii Krittiya Khuenpet ...... 60 Kunchit Judprasong...... 46, 48 P Pachara Pomsang ...... 82 L Pakteera Sripokar ...... 35 Lamnambhorn Sobmor ...... 51 Pamarin Waimaleongora-Ek ...... 38 Lamphung Phumjan ...... 57 Panadda Nonthanum ...... 57 Lattapol Boonditsataporn ...... 84 Panchanit Eiam-o-pas ...... 47 Ling Tang ...... 23 Panida Rattanapitigorn ...... 61 Panunya Pobsuk ...... 108 M Paosila, C...... 31, 52 Mariana Mota ...... 93, 100 Papassara Sangtanoo ...... 45 Marisa Santos ...... 93 Parichat Hongsprabhas ...... 36 Masubon Thongngam ...... 74 Parinya Noisa ...... 24, 40 Mathaporn Wongoun ...... 109 Pathompol Suwanmongkol ...... 80 Mintra Nugthum ...... 83 Patomporn Waewkum ...... 75 Monruedee Sukprasansap ...... 48 Pattanawich Joopawang ...... 49 Mutita Meenune ...... 50 Pattarapong Wenbap ...... 107 Pattarin Leelaphiwat ...... 113 N Pattra Maneesin ...... 103 Na Jom, K...... 31, 52 Pattra Sangsopa ...... 69 Nantawan Therdthai ...... 83 Pawunrut Laojun ...... 102 Napassawan Fungsoongnoen ...... 110 Peamsuk Suvanakuta ...... 110 Napassorn Peasura ...... 80 Penchom Photjanataree ...... 108 Narintorn Boonbrahm ...... xv Phamorndech Tovaravirat ...... 85 Nathdanai Harnkarnsujarit ...... 106 Phatthira Sutloet ...... 58 Natnaree Katkaew ...... 61 Phattraraporn Riangpirom ...... 103 Nattagan Chantagith ...... 61 Philipda Suthipibul ...... 46 Nattakit Sapnoy ...... 114 Phiromya Chanajon ...... 40 Nattaya Konsue ...... 97, 102 Phunsiri Suthiluk ...... 97 Natticha Leaktong ...... 113 Pichakorn Kongprapun ...... 48 Nattira On-nom ...... 41, 88, 90 Pimnaphat Sirinupong ...... 111 Pinidphon prombutara ...... 94 Natwaran Nukrohwad ...... 96 Pitiporn Ritthiruangdej ...... 83 Nedchanok Chanachot ...... 112 Piyanut Sridonpai ...... 46, 48 Neeranuch Milasing ...... 55 Piyaporn Cheamchaitrakun ...... 67
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Ploypailin Akanitkul ...... 38, 63 Sitima Jittinandana ...... 46 Pongprom ponpermpoon ...... 65 Sittiwat Lertsiri ...... 111 Pongsak Khunrae ...... 107 Soottawat Benjakul ...... 33 Pongsakorn Vithayanon ...... 29 Soraya Docar ...... 78 Pongsapop Kanjanapanjapol ...... 112 Sreymom Hun ...... 97 Pongsert Sriprom...... 57 Srinivasan Damodaran ...... 22, 33 Pongsert Sripron ...... 65 Stefano Banfi ...... 93 Pornrat Sinchaipanit ...... 80 Subin Srivichai ...... 36 Pramote Khuwijitjaru ...... 54, 55 Sunee Nitisinprasert ...... 47 Pramvadee Y. Wongsaengchantra ...... 37 Suntaree Suwonsichon ...... 74, 81 Prapasri Theprugsa ...... 87 Sunyalak Gunyaphan ...... 88 Pravate Tuitemwong ...... 107 Supanut Leelapunnawut ...... 68 Pumnat Chuenchomrat ...... 95 Supasit Insang ...... 28 Punchira Vongsawasdi ...... 68 Supatjaree Ruengsomwong ...... 103 Puthong, S...... 104 Suteera Vatthanakul ...... 84, 85, 87 Suthee Pungboonya ...... 70 R Suwatchai prapar ...... 65 Racha Tepsorn...... 110 Rachit Suwapanich ...... 57, 65 T Rafaela Santos ...... 100 Taewee Karrila ...... 26 Rajnibhas Sukeaw ...... 56 Tanainun Srisakkrapikoop ...... 112 Ratana Sananmuang ...... 66 Taradon Luangtongkum ...... 107 Ratchaneewan Kulchan ...... 115 Tatsawan Tipvarakarnkoon ...... 29, 76 Rawiporn Polpued ...... 60 Teepanee Pinitjun ...... 81 Rumpagaporn, P...... 31, 52 Teerarat Likitwattanasade ...... 37 Rungrat Chamchan ...... 41, 88, 90 Thanaboon Theerapattarasakul ...... 68 Thanachan Mahawanich ...... 109 S Thanakorn Wongprasert ...... 73 Sai Aung Moon ...... 67 Thanapon Pattanasatian ...... 27 Sakonwat ...... 22 Thidaporn Meesin ...... 70 Sakonwat Kuepethkaew ...... 33 Thitisilp Kijchavengkul ...... 111, 112 Samakradhamrongthai ...... 56 Thongchai Suwonsichon ...... 81 Samart Sai-Ut ...... 43 Thongkaew, C...... 89, 91 Sangadkit, W ...... 116 Thunnalin Winuprasith ...... 38, 63, 77, 79 Sappasith Klomklao ...... 22, 33, 34, 35, 42 Thussanee Plangklang ...... 54 Sara Simões ...... 100 Triwit Rattanarojpong ...... 107 Sasithorn Wanchum ...... 70 Tshering Lhamo ...... 114 Siao-Ming Yap ...... 99 Singthong, J...... 89, 91 U Siraphop Kwanmuang ...... 111, 112 Uraiwan Podjanee ...... 101 Sireerat Laodheerasiri ...... 29 Uthaiwan Suttisansanee ...... 41, 63, 88, 90 Sirinda Kusump...... 70 Siriwan Panprivech ...... 98 V Siriwan Tungsangprateep ...... 108 Valeeratana Jaiboon ...... 37 Siriyupa Netramai ...... 111, 112 Vanee Chonhenchob ...... 113
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Varongsiri Kemsawasd ...... 38, 63 Vipawan Jandee ...... 95 Viyada Kunathigan ...... 98
W Wantanee Noichinda ...... 59 Wantida Homthawornchoo ...... 114 Waralee Watcharin ...... 29 Warangkana Sompongse ...... 49, 58 Warawut Krusong ...... 101 Waree Jaruwattanayon ...... 108, 115 Wilailuk Chaiyasit ...... 86 Wiphada Mitbumrung, 79 Worapot Suntornsuk ...... 27 Wunwiboon Garnjanagoonchorn ...... 37
X Xiaogang Zhang ...... 24
Y Yardtip Wattanapanich ...... 112 Yosephine Adela Djohan ...... 50 Yuen, J.Z...... 30
Z Zubairi, S.I...... 62
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
LIST OF REVIEWERS Name Organization Associate Professor Dr. Adisorn Swetwiwathana King Mongkut's Institute of Technology Ladkrabang Assistant Professor Dr. Anadi Nitithamyong Mahidol University Assistant Professor Dr. Angkana Chantarapopnpan Mahasarakham Unveristy Associate Professor Dr. Anna Iwaniak Warmia and Mazury University in Olsztyn Dr. Atittaya Tandhanskul Assumption University Dr. Aussama Soontrunnarudrungsri Assumption University Assistant Professor Dr. Awanwee Petchkongkaew Thammasat University Assistant Professor Dr. Charin Techapun Chiang Mai University Associate Professor Dr. Cheunjit Prakitchaiwattana Chulalongkorn University Assistant Professor Dr. Chirat Sirimuangmoon Mae Fah Luang University Dr. Churairat Moukamnerd Chiang Mai University Dr. Chutamat Niwat Mae Fah Luang University Dr. Coen Govers Wageningen University Associate Professor Dr. Panuwat Suppakul Kasetsart University Assistant Professor Dr. Ekasit Onsaard Ubon Ratchathani University Dr. Hong Yang Huazhong Agricultural University Assistant Professor Dr. Inthawoot Suppavorasatit Chulalongkorn University Dr. Jatuporn Aroonkamonsri Rajamangala University of Technology Tawan-ok Dr. Jedsada Tipmontien King Mongkut's University of Technology North Bangkok Dr. Jintana Sripui Khon Kaen University Assistant Professor Dr. Jirawan Oonmetaaree Nakhon Ratchasima Rajabhat University Assistant Professor Dr. Jittra Singtong Ubon Ratchathani University Associate Professor Dr. Kaemwich Jantama Suranaree University of Technology Associate Professor Dr. Kanitha Tananuwong Chulalongkorn University Assistant Professor Dr. Kanokrat Limpisophon Kasetsart University Assistant Professor Dr. Ketinun Kittipongpittaya King Mongkut's University of Technology North Bangkok Associate Professor Dr. Khongsak Srikaeo Pibulsongkram Rajabhat University Assistant Professor Dr. Kiattisak DUANGMAL Chulalongkorn University Assistant Professor Dr. Kitipong Assatarakul Chulalongkorn University Dr. Kittipong Promyo Suranaree University of Technology Assistant Professor Dr. Kriskamol Na Jom Kasetsart University Dr. Kullanart Tongkhao Kasetsart University Associate Professor Dr. Manat Chaijan Walailak University Assistant Professor Dr. Nantarat Na Nakornpanom Srinakharinwirot University Assistant Professor Dr. Naphatrapi Luangsakul King Mongkut's Institute of Technology Ladkrabang Dr. Nattapol Tangsuphoom Mahidol University Dr. Nattaya Konsue Mae Fah Laung University Dr. Nittaya Phungam Rajamangkala University of Technology Isan Dr. Orachorn Mekkerdchoo King Mongkut's Institute of Technology Ladkrabang Assistant Professor Dr. Pairote Wongputtisin Maejo University Dr. Panadda Nonthanum King Mongkut’s Institute of Technology Ladkrabang
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
Name Organization Assistant Professor Dr. Panchaporn Tadpitchayangkool Ubon Ratchathani University Promchote Assistant Professor Dr. Patchanee Yasurin Assumption University Dr. Patcharee Prasajak King Mongkut's University of Technology North Bangkok Associate Professor Dr. Patcharin Raviyan Faculty of Agro-Industry, CMU Dr. Patcharin Siringan Suranaree University of Technology Dr. Patimakorn Pasuwan Khon Kaen University Assistant Professor Dr. Phanat Kittiphattanabawon Thaksin University Assistant Professor Dr. Phisut Naknaen Srinakharinwirot University Dr. Pichamon Limcharoenchat Maejo University Dr. Pimnibha Hirunsorn Khon Kaen University Assistant Professor Dr. Pittaya Chaikham Phranakhon Si Ayutthaya Rajabhat University Assistant Professor Dr. Piyarach Kullamethee King Mongkut's University of Technology North Bangkok Assistant Professor Dr. Pongsak Khunrae King Mongkut's University of Technology Thonburi Assistant Professor Dr. Pongtep Wilaipun Kasetsart University Assistant Professor Dr. Prasert Hanmoungjai Chiang Mai University Dr. Pumnat Chuenchomrat Thammasat University Assistant Professor Dr. Ratchada Tangwongchai Khon Kaen University Assisstant Professor Dr. Ratchadaporn Oonsrivilai Suranaree University of Technology Professor Dr. Ravi Gooneratne Lincoln University Assistant Professor Dr. Rungarun Sasanatayart Mae Fah Luang University Assistant Professor Dr. Rungtiwa Wongsagonsup Mahidol University Associate Professor Dr. Saowanee Lerdworasirikul Kasetsart University Associate Professor Dr. Sappasith Klomklao Thaksin University Dr. Sarisa Suriyarak Chulalongkorn University Assistant Professor Dr. Saroat Rawdkuen Mae Fah Luang University Assistant Professor Dr. Siriporn Riebroy Kim Kasetsart University Assistant Professor Dr. Sirirat Deeseenthum Mahasarakham Unveristy Professor Dr. Sirirat Rengpipat Chulalongkorn University Dr. Sirirung Wongsakul Mae Fah Luang University Associate Professor Dr. Sirithon Siriamornpun Mahasarakham Unveristy Assistant Professor Dr. Sitthipong Nalinanon King Mongkut's Institute of Technology Ladkrabang Assisstant Professor Dr. Siwat Thaiudom Suranaree University of Technology Dr. Somporn Katekaew Khon Kaen University Dr. Sorraya Khiewnavawongsa Chiang Mai University Assistant Professor Dr. Srikanjana Klayraung Maejo University Assistant Professor Dr. Sriwiang Tipkanon King Mongkut's University of Technology North Bangkok Assistant Professor Dr. Suched Samuhasaneetoo Silpakorn University Associate Professor Dr. Sudarat Jiamyangyuen Naresuan University Dr. Sukhuntha Osiriphun Chiang Mai University Assistant Professor Dr. Sukon Tantipaibulvut King Mongkut's University of Technology Thonburi Dr. Sumaporn Kasemsumran Kasetsart University Assistant Professor Dr. Sunanta Tongta Suranaree University of Technology
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The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020
Name Organization Assistant Professor Dr. Sunee Eadmusik King Mongkut's University of Technology North Bangkok Associate Professor Dr. Suntaree Suwonsichon Kasetsart University Dr. Supaporn Sophonputtanaphoca Srinakharinwirot University Assistant Professor Dr. Supawan Thawornchinsombut Khon Kaen University Associate Professor Dr. Suppasil Maneerat Prince of Songkla University Dr. Suriyan Supapvanich King Mongkut's Institute of Technology Ladkrabang Dr. Suthaya Phimphilai Maejo University Assistant Professor Dr. Suthisa Khampaka Suranaree University of Technology Assistant Professor Dr. Tantawna Pirak Kasetsart University Assistant Professor Dr. Tatdao Paseephol Mahasarakham Unveristy Dr. Teeranun Janjarasskul Chulalongkorn University Assistant Professor Dr. Teerarat Itthisoponkul Srinakharinwirot University Dr. Tippapha Pisithkul Maejo University Dr. Tiraporn Julyusan Suranaree University of Technology Assistant Professor Dr. Tri Indrarini Wirjantoro Chiang Mai University Dr. Umarphorn Chadseesuwan King Mongkut's Institute of Technology Ladkrabang Dr. Utoomporn Surayot Chiang Mai University Assistant Professor Dr. Vichai Leelavatcharamas Khon Kaen University Assistant ProfessorWachira Jirarattanarangsri Chiang Mai University Dr. Wachirapan Boonyaputthipong Ubon Ratchathani University Associate Professor Dr. Wannee Jirapakkul Kasetsart University Associate Professor Dr. Warangkana Sompongse Thammasat University Associate Professor Dr. Waree Tiyaboonchai Naresuan University Associate Professor Dr. Weerachet Jittanit Kasetsart University Assistant Professor Dr. Weerasak Lertsiriyothin Suranaree University of Technology Assistant Professor Dr. Weerawate Utto Ubon Ratchathani University Assistant Professor Dr. Wichai Soemphol Khon Kaen University Assistant Professor Dr. Wichamanee Yuenyongputtakal Burapha University Associate Professor Dr. Wichittra Daengprok Maejo University Dr. Wilailuk Chaiyasit Thammasat University Dr. Wilawan Sintuprapa Kasetsart University Assistant Professor Dr. Worawan Panpipat Walailak University Dr. Yaowapa Lorjaroenphon Kasetsart University Assistant Professor Dr. Yuthana Phimolsiripol Chiang Mai University
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